Preheat oven to 180°C.
Spray a large non-stick frying pan with olive oil and set over medium-high heat. Add onion and garlic to the pan cook for 1-2 minutes, or until just softened. Add capsicum, cumin, coriander and paprika and cook, stirring, for 2 minutes. Add tomato, kidney beans and spinach and cook for 5 minutes.
Divide tomato, capsicum and kidney bean mixture between 4 large ramekins. Use a spoon to create a well in the centre of each ramekin. Crack 1 egg into each well.
Bake for 10 minutes or until egg white is set and yolk remains soft. Sprinkle with parsley and serve with grainy toast.

The tomato, capsicum and kidney bean mix can be made ahead of time and reheated in the morning before adding the egg.