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A single serving of spinach pancakes with harissa yogurt & poached eggs

Spinach pancakes with harissa yogurt & poached eggs

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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2

Make these spiced green pancakes with poached eggs for brunch – they not only taste great, but boast the added benefits of iron and vitamin K

  • Vegetarian


  • 100g spinach
  • 50g butter
  • 3 eggs
  • 150g plain flour
  • ¼ tsp ground nutmeg
  • 1 tsp baking powder
  • semi-skimmed milk
  • 150g natural yogurt
  • 1-2 tbsp rose harissa
  • white vinegar
  • 1 tsp nigella seeds (optional)


  • STEP 1

    Cook the spinach in a non-stick frying pan over a medium heat for a few minutes until wilted. Transfer to a food processor, then return the pan to the heat and melt the butter. Cool the butter for a minute, then pour into the food processor with the spinach. Crack in one egg and blitz until the spinach is finely chopped (a few green flecks are fine).

  • STEP 2

    Mix the flour, nutmeg and baking powder together, then add to the food processor and blitz to combine. Pour in 250ml milk and blitz for another 1-2 mins until a batter forms. If you prefer thinner pancakes, add another 50ml milk. Pour the batter into a jug or bowl.

  • STEP 3

    Mix the yogurt with the harissa in a small bowl to taste. Set aside. Return the pan to a medium-low heat. When the residual butter in the pan is sizzling, pour in a ladleful of batter and cook for 2 mins until the top of the pancake is nearly set. Flip and cook for another 1 min until cooked and lightly golden. Transfer to a baking tray inside a low oven to keep warm. Repeat with the rest of the batter, making four to six pancakes.

  • STEP 4

    Crack the remaining eggs into ramekins. Bring a pan of water to a simmer, add a drop of vinegar and stir to create a gentle whirlpool. Tip in one egg and cook for 3-4 mins until the white is set. Lift onto kitchen paper to drain using a slotted spoon. Repeat with the remaining egg. Top the pancakes with the harissa yogurt, poached eggs and a sprinkling of nigella seeds, if you like.

Recipe from Good Food magazine, April 2022

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A star rating of 5 out of 5.2 ratings

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