Peel and grate the sweet potatoes, and mix in a bowl with 1 teaspoon of harissa, a pinch of salt, and black pepper.

Dice the onion and add to the sweet potatoes. Add the flour and milk and mix well.

Shape the sweet potato mixture into small patties and fry in a hot pan with olive oil until they are crispy on the outside, about 4-5 minutes on each side.

Wash the spinach and wilt in a pan over medium heat with a little garlic, salt, and pepper.

Bring a pot of water to a gentle simmer. Stir the water to create a whirlpool, then drop an egg into the center. Poach for about 3 minutes or until the egg white is set and the yolk remains runny.

To assemble, lay a bed of wilted spinach on each plate, place a couple of sweet potato fritters on top, and carefully set a poached egg on each fritter stack.

Drizzle a little extra harissa on top of the poached egg if desired.