Rinse the spinach thoroughly under cold water and drain well. Peel the plantains and slice them diagonally into 1/2-inch thick pieces. Dice the onions and bell peppers finely. Mince the garlic cloves.

Heat 2 tablespoons of vegetable oil in a large 12-inch skillet over medium-high heat. Add the plantain slices in a single layer and cook for 3-4 minutes per side until golden brown and caramelized. Remove from skillet and set aside on a plate.

In the same skillet, add 1 tablespoon of vegetable oil. Add the diced onions and bell peppers, sautéing for 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

Add the spinach to the skillet in batches, stirring as it wilts down. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon thyme, and a pinch of cayenne pepper. Cook for 5-6 minutes until the greens are tender and most liquid has evaporated. Transfer to a serving platter.

Crack the eggs into a mixing bowl, add the remaining thyme, salt, and black pepper. Whisk until well combined. Add 1 tablespoon of butter to the skillet over medium-low heat. Pour in the eggs and gently scramble, stirring constantly, until just set but still creamy, about 3-4 minutes.

To serve, create a base layer with the sautéed greens, arrange the caramelized plantain slices on top, and finish with the scrambled eggs. Garnish with fresh thyme sprigs if desired. Serve immediately while hot.