Heat the oil in a large nonstick frying pan with a lid, add the garlic and sumac and cook for 1 minute or until fragrant, tip in the spinach and allow the heat of the pan to wilt the leaves, stirring for about 2 minutes. Add some seasoning then randomly dollop in the ricotta and scatter over the peppers then make 4 holes and crack an egg into each hole. Cover with a lid or foil and cook for a further 5 minutes, or until the egg is cooked to your liking. Serve with a pinch of paprika and some sour dough toast.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.