Heat the oil in a medium-large frying pan. Add the whole chilli and other spices from the sachet. Fry for 15 seconds. Add the onions and bell peppers and fry for 5-6 minutes, or until softened and turning golden. Add the garlic and cook for another minute, stirring now and then. Add 3/4 of the chopped tomatoes and a good pinch of salt and cook for 5-6 minutes, or until softened. Add both sauce pouches from the curry kit and bring to a simmer. Add in the spinach and cook for 30 seconds before making indents with your stirring spoon, into which to crack the egg. Crack an egg in each indents. Scatter the remaining chopped tomatoes all over the sauce. Cover with a lid or some foil and cook on a low medium heat for 8-10 minutes, or until the egg whites are cooked and the yellows are still soft or cooked to your liking. Serve straight from the pan with buttered toasted bread.