Dice the zucchini. Dice also the onion and slice the green leaves of onion (or spring onion). Slice the fresh jalapeno.
Heat oil in a pan (skillet) on medium heat. Add the onion than cook for 2-3 minutes or until the onion becomes translucent.
Add the zucchini and cook for 4-5 minutes, stirring frequently. When zucchini has half softened, add ½ cup water, the salt, the jalapeno and the harissa powder and cook for another minute
Add the spinach and stir until it just starts to wilt. Add the natural yogurt, stir it then turn the heat to low.
Create 4 small gaps and crack the eggs into each well. Cover and cook for 12 minutes or until the whites are set but the yolks are creamy.