Assemble and measure ingredients.
Bring 1 cup/250 mL salted water to a boil in a small saucepan. Add quinoa, cover, turn down heat to low, and cook for 15–20 minutes, or until quinoa forms little “tails.” Remove from heat. If there is any remaining water, drain quinoa in a fine-mesh sieve. Set aside in saucepan or sieve, uncovered.
Heat two heavy-bottomed skillets over medium heat. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in each skillet.
Turn down heat to low under one skillet. Crack eggs into it and cook very slowly, until whites are opaque and yolks are still runny, about 5 minutes.
Meanwhile, add several handfuls of spinach to the other skillet and allow to wilt. Add remaining spinach, handful by handful, as space allows. When spinach has all wilted, stir in harissa paste (or chili flakes). Season with salt and pepper.
To serve, divide spicy spinach among four bowls, spoon quinoa over top, and top with a fried egg. Drizzle pan juices over top and serve.