Preheat oven to 350 F.
To a large skillet or saucepan, add the olive oil and saute the garlic for a minute, before adding the spinach. Toss the spinach around for a minute, then add the diced tomatoes. Toss together and then add the minced onion. Let simmer until most of the liquid has cooked off, about 5-7 minutes.
Place the sauteed spinach into an ovenproof dish (you could use ramekins), creating divets for the eggs. Crack 1 egg into each hole.
Bake the spinach and eggs for about 8 to 10 minutes, or until egg whites have turned white.
Once cooked, remove from the oven and sprinkle with salt and pepper and paprika.
Serve with fresh fruit for a well balanced breakfast!