Prepare the pancake batter by sifting the flour with a pinch of salt into a mixing bowl. Add the egg and half of the milk and whisk, starting slowly, until you have a smooth, thick batter. Whisk in the rest of the milk until you have the right consistency.
Add teaspoons of the melted butter to a small frying pan and heat over a medium heat. Fry the pancake batter, 2 tablespoons per pancake, making sure you tilt the pan to coat the surface as soon as you have added the batter.
Keep the cooked pancakes warm on a plate lined with aluminium foil that is big enough to wrap over the pancakes and cover them loosely.
Place the sugar, chopped tomatoes and seasoning in a small saucepan and bring to a simmer over a medium heat for 3-4 minutes.
Meanwhile, heat the sunflower oil in a large frying pan over a moderate heat and fry the eggs, in batches if necessary.
Arrange a few pancakes on each serving plate, then top each with a fried egg, a couple of generous tablespoons of the tomatoes and top with a small handful of spinach leaves. Garnish with the sliced chilli and drizzle the olive oil on top. Serve immediately.