Spinach Pancakes with Harissa Yogurt and Poached Eggs

Place the spinach in a non-stick frying pan over medium heat and cook for 2 to 3 minutes, stirring, until wilted. Transfer it to a food processor. Add the butter to the warm pan and melt it, then let it cool for 1 minute before pouring it into the processor. Add 1 egg and blend until the spinach is finely chopped and evenly mixed.

Add the plain flour, ground nutmeg, and baking powder to the food processor. Pour in 250 ml of milk and blend for 1 to 2 minutes until you have a smooth green batter. For thinner pancakes, blend in up to 50 ml more milk. Transfer the batter to a jug or bowl for easy pouring.

Stir the yogurt and rose harissa together in a small bowl, adjusting the harissa to your preferred heat level. Heat the frying pan over medium-low heat. Pour in a ladleful of batter and cook for about 2 minutes, until the surface looks mostly set and the underside is lightly golden. Flip and cook for 1 minute more. Keep the cooked pancakes warm on a tray in a low oven while you cook the remaining batter, making 4 to 6 pancakes.

Crack the remaining 2 eggs into separate small bowls. Bring a saucepan of water to a gentle simmer and add the white vinegar. Stir the water to create a mild swirl, then slide in 1 egg. Poach for 3 to 4 minutes, until the white is set and the yolk is still soft. Lift out with a slotted spoon and drain on kitchen paper, then repeat with the second egg. Serve the pancakes topped with harissa yogurt, poached eggs, and nigella seeds.