Chop the onions, peppers, and bacon and pan-fry them until the onions are clear and the bacon is crispy.

Add the spinach until wilted.

Crack eggs into a bowl and add 1 tbsp of water per egg, then whisk the eggs with salt and dried herbs to taste.

Add the eggs to the pan with the vegetables and scramble the eggs. Then take off the heat.

Toast the ciabatta in the oven or toaster until slightly crispy, and serve the eggs on top. Enjoy!

Optional Seasoning - Add salt and pepper to the eggs to taste, or serve with fresh coriander.