Smoked mackeral with spinach and egg

1 Warm a pan over a moderate heat with a tablespoon of olive oil.

2 Slice the onion finely. Add to the pan and cook gently until the onion is soft.

3 In the meantime, poach the eggs.

4 Turn off the heat in the onion pan and add the spinach, allowing the heat of the pan to wilt it. Season with salt, pepper and lemon juice.

5 Place the spinach on a warm plate, top with the smoked mackeral fillets and place the poched egg on top.

6 Serve with toasted pita bread.