Heat some olive oil over low-medium heat in a small frying pan and wilt a handful of spinach in it. On top of the spinach, spread 1/2 to 3.4 of a cup of cooked rice (if it’s cold, zap it in the microwave first). Season with salt, pepper, and any herbs you feel like, such as oregano. Make two little hollows in the rice and break an egg into each one. Cover and cook till the eggs are at the desired stage of firmness or runniness. Serves one, but it can easily scale up for more people. I like it with ketchup. Salsa would be good, too.