Pluck out the thin tender stalks of the amaranth along with the leaves. Rinse them well and pat dry with a kitchen towel.
Lay out the wilted spinach around the sides of 2 ramekins or a small baking dish. Make a small well in the centre and crack in the eggs. Bake for 12 – 15 minutes depending on how you’d like your eggs. Season with salt and pepper and serve immediately with crusty bread.