In a mixing bowl, whisk the eggs with a pinch of salt and cracked black pepper until well combined. Set aside.
Heat the olive oil in a non-stick frying pan over medium heat. Add the sliced mushrooms and cook for about 3-4 minutes until they start to brown and soften.
Add the chopped spinach to the pan, stirring until wilted, which should take about 1-2 minutes.
Once the spinach has wilted, stir in the harissa paste, evenly coating the vegetables.
Pour the beaten eggs into the pan, allowing them to sit for a few seconds to form a base before gently scrambling with a spatula. Cook for about 3-4 minutes until eggs are just set but still fluffy.
Remove from heat and serve hot, garnished with additional cracked black pepper. Pair with fresh cucumber slices or cherry tomatoes if desired.
