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Prepare fat garlic clove, grated.
Use Greek yogurt.
Provide Juice ½ lemon.
Use honey.
Provide frozen spinach, defrosted.
Provide mix veg (mine is sweetcorn and peas).
Provide vegetable cooking oil.
Prepare harissa, to taste.
Use shallot, finely chopped.
You need to prepare large free-range eggs.
You need to prepare fresh parsley leaves, plus extra to garnish.

Tastes like heaven if you need a quick inexpensive meal with a kick! I bought a jar of Mina Harissa on Amazon, a bright red Moroccan condiment that can be used with couscous, vegetables, meats or whatever. DIRECTIONS First prepare the oil by placing the harissa and oil into a little bowl. Then poach your eggs. mix the oil and harissa together to make an emulsion and drizzle over the eggs.

Making sauce: add yogurt, honey, lemon juice, 1/2 tsp grated garlic jn a mixing bowl. Mix well and leave aside..
Add some vegetable cooking oil on to a medium heat pan, add garlic then shallot and a tin of mix vegetables in, stir well then add spinach, squeeze of honey, harissa and mix well..
Top with poached egg and garnish with parsley..

Poached eggs are a beautiful thing. The whites are just firm enough on the outside to contain an oozy, golden yolk in a round little egg package. Poached eggs are one of those items I find folks order frequently in restaurants, but they don't make very often at home. I think most would say that. Called shakshuka, this dish of poached eggs set in a hearty paprika-scented stew is deliciously messy.

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