Heat the oil in a non-stick frying pan, add the onions and peppers and fry over a high heat until they are softened and golden.
Reduce the heat, add the potatoes and sauce for three minutes.
Stir in the curry paste and water, then cover and simmer for 10 minutes or until the potatoes are tender. Add the spinach leaves, stirring until they are wilted. Stir in the coriander.
Now make four wells in the mixture and crack an egg into each.
Cover the mixture with a baking tray and cook over a medium heat for four minutes or until the eggs are just set, but soft in the middle.
Sprinkle with coriander and serve with chapatti.