Preheat the oven to Gas 5, 190°C, fan 170°C.
Drain the peppers and use a little of the oil to grease four ramekin dishes. Set the remaining oil aside. Put the spinach into a large pan and season with salt and freshly ground black pepper. Cook, covered, for 2-3 minutes until wilted. Drain, squeeze out excess water and chop finely.
Heat 1tbsp of the reserved oil from the peppers in a pan. Add the spinach and cook for 1min, stirring. Add the chopped peppers and season. Divide the mixture among the four ramekins, making a hollow in the centre of each.
Crack an egg into each hollow and grate a little fresh nutmeg on top. Stand the ramekins in a roasting tin and pour in enough boiling water to come halfway up the sides. Cover the tin loosely with foil and bake the filled ramekins in the oven for 12-15 minutes until the eggs are just set. Serve with toasted ciabatta.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.