Preheat the oven 220C.

In a pan, sauté spinach. Half cherry tomatoes.

Sauté pine nuts, set aside (i didn’t do that step but highly recommend)

In an oven proof dish, add the spinach, crack the eggs, add tomatoes and basil.

Sprinkle salt, sumac and black pepper to taste. Top with pine nuts.

Bake for 8-10 mins. Drizzle olive oil and enjoy with toasted sourdough.