Steps

1. Prep (2–3 min): Tear the bread or halve the pita. Crack the eggs into a small bowl so they’re ready.
2. Sauté (3–4 min): Heat 1 tbsp olive oil in a small skillet over medium. Add the sliced onion and bell pepper, a pinch of salt, and sauté until softened and slightly caramelized (3–4 minutes).
3. Tomato base (2–3 min): Pour in the canned chopped tomatoes, stir to combine, season with pepper and a pinch more salt. Let simmer gently, stirring, until it thickens slightly (2–3 minutes).
4. Nest the greens (30 sec): Stir in the baby spinach just long enough to wilt it into the sauce.
5. Make wells & add eggs (4–6 min): Make three shallow wells in the tomato mix and gently crack an egg into each. Reduce heat to low, cover the skillet with a lid (or a large plate) and cook until whites are set but yolks are still soft, about 4–6 minutes depending on how runny you like them.
6. Finish & serve (1 min): Sprinkle crumbled feta over the top and a final drizzle of olive oil. Toast the bread in a dry pan or on a burner grate if available, then slice for dipping.
7. Hostel Hack: If stove power is low, reduce to 2 eggs and poach one by spooning hot tomato sauce over the egg whites until set; or cover the skillet with a metal bowl if no lid is available. Leftover tomato sauce keeps well in the fridge for 2 days — reheat and tip onto a quick omelette.