Eggs with Prawns, Sausage and Crispy Spinach

Method

1. Heat a drizzle of extra virgin olive oil in a pan and quickly sauté the spinach with a pinch of salt for about 30 seconds. Set aside.
2. In the same pan, add a little more oil and the luganega sausage, breaking it up with a spoon. Add rosemary and black pepper. Cook until the sausage is done, then set aside.
3. In the same pan, cook the prawns with a drizzle of oil until lightly browned. Set aside.
4. In a separate pan, heat a drizzle of olive oil and a knob of butter. Toast a slice of bread with a garlic clove until golden on both sides. Set aside.
5. In the same pan (or another), cook the eggs sunny-side up or as desired, adding a pinch of salt. Set aside.
6. To make the sauce: in a bowl, mix Greek yogurt, cream, harissa, paprika, Moroccan spices, lemon juice, and a little water until smooth.
7. Assemble the dish: spread some yogurt sauce on a plate. Place the toasted bread on top. Place one fried egg on the bread. Add some spinach, pieces of sausage, and pieces of prawns. Top with another fried egg. Drizzle with extra virgin olive oil and garnish with a bit of fresh green herb (optional). Serve immediately.