1 DUKKAH Roast all the ingredients except the salt and pepper and sesame seeds in a hot dry pan for about 2 minutes. Set aside to cool then blitz in a food processor until smooth. Season with salt and pepper. Toast the sesame seeds in a dry pan and sprinkle over the mixture. Set aside.
2 SALAD In a small bowl, whisk together the tahini, lemon zest, juice, water, yoghurt and garlic. Season with salt and pepper. Add the spinach and toss to coat, then set aside until needed.
3 TO FINISH Heat a non-stick pan, add a little butter and fry the eggs. Season with salt and pepper.