Remove any tough spinach stems.
Add ½-inch water to a pot and bring to a boil. Add the spinach stirring constantly, until the spinach has collapsed (~ 1 minute).
Drain the spinach and run cold water over it until cool. Spin-dry very well in a salad spinner (or press-dry in a clean kitchen towel). Chop fine
Spin-dry very well in a salad spinner (or press-dry in a clean kitchen towel)
Heat the oil in a large skillet over medium-high heat. Add the chopped onions and sauté 3 or 4 minutes.
Add the garlic and continue to cook for another minute or two.
Remove pan from heat and stir in harissa and spinach.
Add the eggs, pine nuts, salt, and lemon zest and stir again gently to combine well.
Serve warm or at room temperature.