Combine flour, sugar, baking powder and salt in a large bowl. Make a well in the center and pour in milk, oil and egg. Mix until smooth.
Take out the airfryer-pan and pour the mix in circles onto the pan. Cook until bubbles form and the edges dry(1-2 minutes) Flip over and cook until browned both sides. Repeat with the rest of the batter.
Heat the airfryer to 200 degrees. Put the mushrooms, tomatoes, and garlic in a round tin. Season and spray with oil. Place the tin, bacon and chipolatas in the cooking basket. Cook for 10 minutes.
Meanwhile wilt the spinach in a microwave or by pouring boiling water through it in a sieve. Drain well.
Add the spinach to the tin and crack in the eggs. Lower the temperature to 160 degrees and cook for a further few minutes until the eggs are cooked.
