In a medium saucepan, heat the olive oil over medium heat. Add the garlic to the pan and sauté for 30 seconds, or until fragrant. Add the spinach into the pan a handful at a time, stirring occasionally, until wilted, about 3-4 minutes. Season to taste with salt and black pepper.
Arrange the naan or flatbreads on a baking pan in a single layer. Spread about ¼-1/3 cup of the tomato sauce over each naan. Divide the spinach evenly among the naans and then top with the cheese. Crack an egg into the center of each naan pizza.
Bake for 10-15 minutes, or until naan is starting to crisp up and eggs are cooked to desired degree of doneness.
In order to save time in the morning, I made these pizzas on naan, but they can also be made on French bread, flatbreads, or even regular pizza dough!