Cook the potatoes, skin on, in salted water, for 20 minutes. Drain, allow to cool, and peel. Set aside.
Preheat the oven to 350 degrees.
Melt the butter in a skillet, and add the garlic. Cook 1 minute, until fragrant, then add the spinach. Stir 1 minute, until slightly wilted, then add the sour cream. Season with salt and pepper.
Slice the potatoes into 1/2-inch thick slices.
Layer the potatoes and the salami in a greased casserole. Top with the spinach mixture. Sprinkle with the Parmesan. Make six divots in it with a spoon, and crack an egg into each of the divots. Season with salt and pepper.
Bake for 20 minutes, or until the eggs are set.