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Early on in my career as a political commentator and food writer, I appeared on Channel 5’s ‘Big Benefits Row’ programme, hosted by Matthew Wright, and featuring Katie Hopkins, White Dee from Benefits Street, and Edwina Currie. During the program, Edwina made some atrocious remarks about my (recently deceased) grandfather, and – I am not an easily upset person – I burst into tears on live television, to be comforted by Boris Johnson’s sister. It was an odd night, all in, and I went home at the end of it, bashed out an excoriating letter to Edwina, and made myself a Major pan of Curried eggs to console myself with. It was petty, but, it’s become a favourite recipe in my household, and not just for the wry grin it gives me every time. Rich, simple, cheap and easy…and not a bad dinner, either.

Ingredients: (Serves 2)

3 free range eggs, 45p

1 onion, 5p (54p/1kg)

1 tbsp oil, 2p (£1.10/1l)

1 fresh red chilli or pinch of dried chilli, 1p

2 tsp turmeric, 1p (£1.15/100g)

2 tsp cumin, 2p

400g chopped tomatoes, 30p

100g frozen or fresh spinach, 17p (£1.50/900g)

100g natural or Greek yoghurt, 8p (80p/1kg)

First, pop a pan of water on to the boil for the eggs, and carefully drop them in.

Bring to the boil, then reduce to a simmer for 8 minutes to hard boil them. We’ll come back to those in a minute.

In a separate pan, add the oil and spices, and dice or slice the onion according to preference. Cook on a medium heat for a few minutes to soften the onions.

Carefully remove the eggs from the pan when they are done, and set to one side.

Add the rice to the ‘egg water’ – saves you boiling another pot!

Pour the chopped tomatoes over the now-spicy onions, and add the frozen spinach. Bring to the boil, then reduce the heat and leave to simmer while the rice cooks. (To save energy, you can turn the heat off and cover with foil, a lid or a large plate – the curry sauce will carry on cooking itself but will need a quick blast of heat again before serving.)

Peel and halve the eggs and add to the sauce with the yoghurt, stir in, heat through, and serve with rice. Mango chutney is a great addition to this dish too – I just don’t have any in the fridge. Booooo.

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