In a large ovenproof dish or baking tray, toss together the onions, mushrooms, garlic, ginger, and curry powder. Season with salt and pepper to taste. Spray lightly with cooking spray.
Bake for 15-20 minutes, or until the vegetables are softened.
Add the vegetarian sausages, spinach, and chopped tomatoes to the baking dish. Stir well and return to the oven for another 15 minutes.
Spoon the baked beans evenly over the mixture. Make four indentations in the beans and crack an egg into each.
Bake for an additional 12-15 minutes, or until the eggs are cooked to your desired doneness and the sausages are cooked through.
Garnish with fresh coriander sprigs (optional) and serve immediately.
Tips:
Feel free to adjust the vegetables to your liking. Bell peppers, zucchini, or chopped broccoli would all be delicious additions.
If you don’t have vegetarian sausages, you can use cooked chicken breast, chickpeas, or tofu instead.
For a spicier dish, add a pinch of cayenne pepper or a chopped green chili to the vegetables when you bake them.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days