Warm through a layer of leftover rice (it could be plain boiled rice – I had rice with butter, onion, garlic, tinned tomato, and small cubes of potato) in a foil covered baking dish. Then, add a layer of cooked, well-drained spinach mixed together with a generous amount of seasoned yogurt with crushed garlic. Break two eggs into two indents made with a wooden spoon. Then, melt some butter in a small pan until just turning brown at the edges, then off the heat, add a tablespoon of olive oil, a pinch of Turkish chilli flakes and cumin, and shake the pan to froth it, before pouring over the eggs. Bake for 10 or so minutes until the eggs are just set.