1. Fill a small pan with water, cover and bring to the boil. When boiling, carefully lower the eggs into the water and simmer for 8 mins. After 8 mins, take the pan off the heat, lift out the eggs and pop them in a bowl of cold water. This will stop them cooking and make them cool enough to handle.
2. While the eggs cook, peel and finely chop the onion. Peel the potatoes and chop them into bitesized pieces. Fill your kettle and boil it.
3. Put a medium pan on a medium heat and add 1 tbsp oil. Add the onion and season with a pinch of salt. Fry, stirring often, for 8 mins till the onion is glossy and has started to soften.
4. While the onion fries, peel and grate the garlic and ginger. Halve the chilli and scoop out the seeds and pith (or leave them in for more heat), then finely chop the chilli. Add the garlic, ginger and chilli to the onion with 1 tbsp Bombay spice mix. Cook, stirring, for 1 min till the pan smells aromatic.
5. Tip the potatoes into the pan and stir to coat them in the spices. Pour in the coconut milk and top the pan up with 300ml boiling water from the kettle. Pop on a lid, bring to the boil, then turn the heat down and simmer for 15 mins.
6. While the curry cooks, wipe the pan you cooked the eggs in clean. Rinse the rice under cold water and tip it into the pan, then pour in 300ml boiling water and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and very gently simmer for 8 mins till the rice has absorbed all the water and become tender. Take off the heat and leave the rice to steam in the pan, lid on, for 3-5 mins to finish cooking the rice.
7. Meanwhile, peel the eggs and slice them into quarters. When the curry has cooked for 15 mins, fork in the spinach leaves to wilt them, then add the eggs. Simmer for 2 more mins. Taste the curry and add a pinch of salt if you think it needs it.
8. Fluff the rice up with a fork and divide it between 2 warm plates or bowls. Top with the egg, potato and spinach curry and serve.