Boil the eggs for 8 mins, then cool under cold running water before
peeling off the shells. Fry the onion in the oil for about 5 mins, until
softened and lightly coloured, then stir in the curry paste and beans.
Add 200ml water, then cover and cook for 5 mins. Add the spinach,
tomatoes and coconut milk, then bring to a simmer, stirring until
the spinach is just wilted. Spoon onto two plates, then halve the
eggs and sit them on top. Serve with toasted naan or pittas.