Warm olive oil in a medium pan over medium heat until shimmering, about 1 minute.

Add minced garlic, stirring constantly for 30 seconds or until fragrant.

Toss in baby spinach, stirring until evenly coated and wilted, about 1–2 minutes.

Sprinkle salt and pepper over the wilted greens, stirring briefly to distribute seasoning.

Slide the spinach to one side of the skillet, creating space to gently cook eggs.

Crack 2 eggs into the open side, reduce heat to low, cover, and cook until whites are set but yolks remain runny, about 3–4 minutes.

Divide spinach and eggs between bowls, then top with any optional add-ins.