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Heat the remaining oil in a large frying pan, over a medium heat.
Add the onion, garlic and a good pinch of salt. Cook, stirring often for 2-3 minutes, then add the tomato paste, curry powder, lentils and stir them through, cooking for another 1 minute.
Add the stock and cook, stirring often, for 20-25 minutes, until the lentils are creamy and softened.
Stir through ⅔ of the coconut milk and baby spinach, cooking to just wilt. Adjust the seasoning to taste then crack the 4 eggs into the simmering dhal.
Cover and cook on a low heat for 6-7 minutes to cook the eggs to your liking.
Finish the dhal with the remaining coconut milk, coriander and serve with Low GI wraps if desired.