Serves 4 to 6 as part of a brunch spread, with oven-roasted chunks of ciabatta to dip. Pure joy.

Heat some olive oil in a frying pan. Fry the diced onions with the turmeric and ground coriander, stirring, for about five minutes over medium heat until the onions are soft. Add the diced tomatoes, tomato paste and sweet chilli sauce. Season with salt and pepper to taste. Cover with a lid and let it simmer for the tomato sauce to absorb all the flavour. Break the eggs into the tomato sauce, using a wooden spoon to move the sauce to the side. Cover with the lid, once more.

Take the pan off the heat once you are satisfied with how the eggs are cooked.

 Line a bowl with fresh baby spinach leaves. Take a ladle and scoop up a whole egg, baked in the sauce, and place it on top. Generously heap Zandam Pecorino shavings on top.

Enjoy!