Heat a small frying pan on a medium heat. Combine eggs, harissa, cream and a pinch of salt in a small bowl. Stir with a fork until just mixed.

Add butter to the warm pan. When it starts to foam and sizzle, add eggs. Leave to cook for 30 seconds to 1 minute or until you can see the egg around the edges of the pan starting to set. Stir gently to scoop all the cooked egg into the middle and allow the runny egg to ooze down onto the bottom of the hot pan.

Cook for another 30 seconds to 1 minute until most of the egg is set but there’s still a little runny egg on top (it will continue to cook after you remove it from the heat).

Pour harissa eggs onto a plate. Top with almonds and salad leaves. Serve immediately.