Wash the spinach and cut it into strips. Chop it finely and sauté it in a pan with the oil and a glass of water. Once they have softened, add the washed rice, paprika and black pepper, salt (can be substituted with 1-2 tablespoons of a spice mix), pour in another glass of water.
Leave on low heat for 10-15 minutes until the rice swells, stirring occasionally to prevent sticking. Transfer to a baking tray and put in the chopped fresh herbs, a pinch of savory and black pepper, add 2 cups of water. Bake on medium heat for about 15 minutes.
Take out the tray, make indentations in the spinach and break some eggs in them. Return it back to the oven until the egg whites harden.
Make sure each serving has 2-3 eggs, you can also add 2 tablespoons of yoghurt to each.