Add the yeast to the warm water and leave for 8 minutes. Add the flour, sugar, salt and mix well to form a smooth batter. Leave to rest for an hour.
Add the coconut milk and baking soda and mix. Leave to rest for another hour.
Heat a non stick frying pan or flat bottomed wok. Add a little oil, swirl round and pour out excess. Place a ladle of batter into the pan and swirl around to make a thin pancake. Cook over a medium high heat for 2-3 minutes until the edges are crispy. Loosen the edges and remove the pancake.
Repeat until you have used up all the batter. Set the pancakes aside and keep warm if you are cooking the filling immediately (they can be reheated).
Heat the oil (reserve a little for later) in a large pan or wok. Add the onion and peppers and cook for 2-3 minutes until they are softened and starting to brown.
Add the courgette and cook for 2-3 minutes until softened. Add the cooked meat and the chilli and cook for a minute. Add the sauce and cook for 2 minutes ensuring it is all heated through.
Remove from the pan into a large serving bowl and keep warm. Wipe the pan clean and add a little oil. Fry the eggs in the pan. Serve the pancakes topped with a pile of vegetables and a fried egg. Sprinkle over a little chopped coriander and a squeeze of lime.
All information provided by Premier Foods.