Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Lightly grease 3 small oven safe baking dishes (I used mini Le Creuset pots) and place on a baking tray. Set aside.

Heat olive oil in a frying pan over a medium heat, and add the onions and salt. Cook until the onions are translucent, ensuring that they don’t go too brown. If browning occurs, turn the heat down.

Once the onion is cooked, add the garlic and cook for another 2-3 minutes, stirring occasionally.

Add the dried chilli flakes and paprika to the pan and stir. Then mix in the canned tomatoes, water, mushrooms and salt and pepper to taste. Simmer for 10-12 minutes, reducing the heat if it bubbles too much.

Once you are happy with the consistency, add the baby spinach leaves in and stir. Remove from heat once combined to ensure it doesn’t wilt too much in the mixture.

Divide the sauce evenly between the baking dishes, ensuring there is enough room to add eggs on top. Crack eggs over the top of the mixture in each baking dish, and top with some grated cheese if you want.

Place the baking dishes in the oven and cook for 8-10 minutes or until the top of each baking dish is golden and the egg looks cooked to your liking. The whites should be cooked through with the yolk still soft.

Serve with a bit of fresh parsley on the top and some crusty toast to dip in to the baking dish.