Pre-heat the oven to 425 degrees. Line a baking sheet with parchment. Place the cauliflower on the prepared baking sheet. Drizzle with the olive oil, and season with salt and pepper, and toss to combine. Roast for 20-25 minutes until the florets are tender and browned in spots. (I like my cauliflower very brown, but you do you.)

Once the cauliflower is ready, pour the tomato sauce into a small skillet. Bring to a boil, then lower to a very gentle simmer. Add the spinach and cook just until the leaves are wilted, about 1 minute, then add the roasted cauliflower to the skillet.

Make two small wells in the sauce, and crack an egg into each of the wells. Sprinkle the cheese all over the contents of the skillet. Cover the skillet with a lid and cook until the egg whites are just set, but the yolks are still runny, about 7-9 minutes. (Keep a CLOSE eye on your eggs, friends. The eggs will continue to cook after you remove them from the heat, so be extra careful not to overcook them!) Serve immediately topped with fresh herbs if you’ve got them. Feel free to eat your eggs directly from the skillet if you’re so inclined…