Combine the flour, yeast, sugar and ½ tsp salt in a large bowl. Pour in 140ml warm water, bring the dough into a ball and knead for 10 minutes until soft. Transfer to a large oiled bowl, cover with cling film and leave to prove for 40 minutes at room temperature, until doubled in size.
2 Meanwhile, put the spinach and 2 tbsp water in a pan set over a medium heat. Cover and wilt for 2 minutes. Leave to cool, drain and squeeze out the liquid.
Finely chop the spinach and combine with the chilli, garlic and mozzarella. Season.
Preheat the oven to 220°C, gas mark 7. Place a baking tray in the oven to heat up.
Put the dough on a large sheet of baking paper and dust with flour. Roll into a 30cm round and spread with pizza sauce, leaving a 2cm border. Scatter over the spinach topping. Transfer to the hot baking tray and cook for 8 minutes.
Use a spoon to create 2 spaces on the pizza. Crack in the eggs, then return to the oven for 5-7 minutes more until the whites are set and the yolks are still runny, or done to your liking.