TIP! If you prefer less heat, substitute sun-dried tomato pesto for the harissa.
Breakfast HARISSA YOGHURT WITH SOFT-BOILED EGGS AND SPINACH
SERVES: 1
■ 2 medium free-range eggs■ 100g fresh spinach■ 2 tbsp Greek yoghurt■ 1 tbsp rose harissa pesto or ½ tbsp harissa paste■ A few chilli flakes (optional)■ 1 tsp mixed seeds, toasted
Bring a small pot of water to the boil and carefully lower in the eggs. Simmer for 5½ mins. Using a slotted spoon, transfer the eggs to a bowl of iced water. Carefully peel the eggs and slice each
