Gather all your ingredients. Slice the ciabatta roll in half, chop fresh spinach, and dice the tomato. Cut the avocado in half, remove the pit, and slice it.

In a skillet, pour olive oil and heat over medium heat for about 2 minutes until shimmering.

Carefully crack the egg into the skillet and cook for about 3 minutes until the whites are opaque.

Toast the cut sides of the ciabatta for 1-2 minutes until golden brown.

Layer fresh spinach on the bottom half of the toasted ciabatta, add tomato slices, avocado, and crumbled feta cheese.

Place the cooked egg on top of the layers, and season with salt and pepper.

Cover with the top half of the ciabatta roll, cut in half if desired, and serve.