1 tsp red chilli flakes
2 garlic cloves, crushed
200g/7oz baby spinach leaves
2 spring onions, thinly sliced
4 tomatoes, roughly chopped
2 tsp cumin seeds
3 tbsp olive oil
1 tsp smoked paprika
½ tsp salt
1 tbsp tomato purée
4 free-range eggs
4 tbsp Greek-style yoghurt
4 slices toasted sourdough