- In a large non-stick skillet over medium-low heat, soften the leeks in the oil without browning until tender, about 10 minutes. Add the garlic and cumin. Cook for 1 minute while stirring.
- Add the broth and let reduce by half. Add the spinach and three-quarters of the herbs. Season with salt and pepper. Cook while stirring just until the spinach has wilted, about 2 minutes.
- Using a spoon, make 4 to 8 wells in the vegetable mixture. Break an egg into each well. Cover and let simmer gently for 7 to 8 minutes or until the egg whites are set but the yolks are still runny. Season the eggs with salt.
- Meanwhile, in a small bowl, combine the harissa, lemon juice and water. Just before serving, top the eggs with the harissa mixture, to taste. Sprinkle with the remaining herbs and the green onion. Serve with grilled bread and the remaining harissa mixture, if desired.
Calculate 1 or 2 eggs per serving.