Chilli beans with spicy eggs

1 Preheat oven to 190°C. On a baking tray, place kumara, spray with oil and cook for 25 minutes, or until crispy.

2 Meanwhile, in a food processor, blitz chilli, ginger and garlic until finely chopped. In a frying pan, heat half of the oil over medium. Add chilli mix and curry leaves. Cook over a medium heat for 5 minutes. Turn off heat. Place half of the spice blend in a large pan and leave remainder to infuse.

3 Add onion to pan and cook until softened. Add capsicum and chilli powder and cook for 3-4 minutes, stirring occasionally.

4 Add mushrooms, paste, tomatoes, beans and passata. Bring to the boil. Reduce heat and simmer for 15-20 minutes, stirring from time to time. Season to taste and stir in half of the coriander.

5 Once chilli beans and wedges are cooked, reheat remaining chilli mix and remaining oil over medium. Add eggs, with a little spray oil if needed, and fry to your liking.

6 Divide chilli among 4 plates, place an egg on top and add some wedges. Garnish with remaining coriander.