Preheat your oven to 200°C / 180°C fan.
In an ovenproof frying pan or a regular frying pan (don’t worry you can transfer the sauce into an ovenproof dish later), heat the garlic infused oil. Add the red bell pepper and half of the spring onions. Season with salt and cook for 3-4 minutes, or until soft.
Pour in a jar of Bay’s Kitchen Spicy Mexican Stir-in Sauce, rinsing the jar out with a little water and adding that into the pan too. Cook for a couple of minutes until the sauce has reduced slightly, adding in the spinach towards the end and stirring to let it wilt.
Remove the pan from the heat and carefully pour the sauce into a small ovenproof dish at this point if you need to.
Make 2 or 3 wells in the mixture and crack an egg into each one. Place into the oven and cook for 6-8 minutes, sprinkling over the feta and remaining spring onion tops half way through.
Once the eggs are set, remove from the oven, sprinkle over the coriander and season with salt and pepper. Serve with wedges of lime and your favourite toast.