Add the almond milk, water and sea salt to a large pot and bring to a boil.

When the pot has boiled, begin pouring the polenta into the pot slowly while constantly whisking until the polenta is mixed in and lump free.

Reduce the heat to low, cover and simmer the polenta for 25-30 minutes while stirring occasionally with a wooden spoon.

While your polenta is cooking, heat a large non-stick skillet to medium heat and add the olive oil.

When the pan is hot, add the diced shallot along with the cherry tomatoes.

Saute the vegetables for 2-3 minutes before adding the spinach.

Stir the spinach into the pan and cook until it has just wilted.

Remove the vegetables from the pan and set aside.

Add the eggs, along with a dash more oil if necessary, and cook to your desired level of doneness.

To serve, simply divide the polenta up between 4 bowls then top with a quarter of the vegetables and a fried egg.