Defrost the spinach. Chop the garlic. Heat the canola oil and briefly roast the flour in it. Pour in 200 ml soy milk and bring to a boil while stirring.
Add spinach and season with garlic and salt. If necessary, add some more soy milk and simmer for about 5 minutes.
Peel the potatoes and fry them in a coated pan with a little canola oil until brown all over.
Heat a little canola oil in a second coated pan. Crack eggs and carefully slide them into the pan. Fry until egg whites are set but yolks are still runny. (If you want the yolks to be firm as well, put a lid on the pan or turn the fried eggs and fry them from the other side as well).
Season the fried eggs and potatoes with salt and pepper and serve with the spinach.