Ingredients
For the harissa butter
Method
1. Start by making the harissa butter. Beat the butter, harissa and lemon zest together, then set aside until needed.
2. Add the oil to a large frying pan over a medium-high heat. Once hot, sprinkle in half the parmesan to form a large ring in the middle of the pan. Leave to bubble for 1 min without touching it, then crack an egg inside the parmesan ring and cook for 2-3 mins until the edges are set. Spoon the oil over the white so it cooks through and the yolk stays runny. Repeat with the remaining parmesan and the second egg.
3. Meanwhile, add the spinach to a bowl, then pour a jug of boiling water over it until wilted. Drain and set aside.
4. Spread the harissa butter onto each slice of toasted sourdough, then add the spinach and an egg. Season with flaky sea salt and freshly ground black pepper, then sprinkle over some of the extra lemon zest and the chilli flakes, if you like.
TIP: Any leftover harissa butter can be wrapped in baking parchment and stored in the fridge until needed. It’s perfect for adding to pastas or even spread on toast.