Heat half the oil in a saucepan, add the garlic and cook for 30 seconds, then stir in the paprika. Add the tomatoes and a little water if necessary and simmer for 10 minutes until most of the liquid has evaporated and the mixture has thickened, then season.
Place the spinach in a large colander and pour over boiling water until wilted. Leave to cool slightly, then squeeze out any excess water and roughly chop.
Arrange the tart cases on a baking sheet. Divide the spinach between the pastry cases, then spoon a little of the tomato sauce over each one. Break 1 egg on top of each, sprinkle with the cheese and then drizzle over the remaining oil. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes or until the eggs are cooked to your liking.