Make the butter first by placing the butter or spread and cinnamon into a small bowl and mix well until combined.
Place a frying pan onto a medium-high heat and add the oil and tomatoes. Fry for 4–5 minutes until they begin to soften. Add the spices and cook for a further minute, stirring occasionally with a wooden spoon to stop them from burning.
Add the vinegar and cook for 2 minutes and then add the spinach, along with 50ml of cold water. Place a lid on the pan and allow the spinach to wilt. Once the spinach has wilted, remove the lid from the pan and cook everything for 5–6 minutes until the water has evaporated. Season to taste.
Toast your bread and spread on the cinnamon butter before topping with the tomatoes and spinach.
For an extra boost of protein, serve with a poached egg.