1. Preheat the grill to high heat. Use a large serrated knife to trim the top from each roll*. Place on a large baking tray and toast for 2 minutes, or until golden. 

2. Meanwhile, heat 3 tablespoons of the oil in a large non-stick frying pan over medium heat. Add the mint, cumin seeds and chilli flakes and cook for 30 seconds. Reserve 2 tablespoons of the spiced oil. Add the spinach to the pan and cook for 2 minutes or until just wilted. Remove from the pan and set aside. 

3. Wipe out the pan and return to high heat. Add the mince and season with salt and pepper. Cook for 10 minutes, breaking up any lumps with a wooden spoon, until golden and crisp. Add the sumac and mix to combine.

4. Spread the hummus on the bread. Top with spinach and mince. 

5. Heat the remaining tablespoon of oil in a large non-stick frying pan. Cook the eggs for 2-3 minutes, or until crisp with runny yolks. Place on top of the bread. Scatter with eschalots, drizzle with the reserved spiced oil, and serve. 

*Tip: the discarded Turkish bread tops can be used for breadcrumbs or croutons