Heat the oil in a wok and gently fry the crushed garlic for a minute without colouring.
Add the spinach and seasoning, tossing in the garlic oil.
Put a lid on the pan to allow the leaves to wilt, removing a couple of times to toss the leaves (particularly if using spinach not baby leaf spinach).
Meanwhile poach your eggs by filling a small frying pan with boiling water from the kettle and a splash of vinegar.
Crack you eggs one at a time into a ramekin.
Gently lower the ramekin into the boiling water tipping out the egg, and as you lift the ramekin back out sweep it up and back over the egg to keep it a nice shape.
Time for 3 minutes for a yolk with a runny middle (or to your preference).
Once the spinach has wilted (takes a few minutes) turn up the heat and fry for a couple of minutes (the baby leaves tend to release a lot of water so just squeeze on the edge of the pan before serving).
The eggs once ready should be placed with a slotted spoon onto a plate lined with a couple of sheets of kitchen towel to absorb the water.
Divide the spinach into 4 and use a slotted spoon to serve onto the bagels, followed by the egg and bagel lid.
Finish with a grinding of dried red chilli and garlic.