Fill a small pot with water and bring to the boil.
In a bowl, add the yogurt, 1 teaspoon of salt and the lemon juice. Mix well.
In a small bowl, mix the eggplant spread with olive oil. If it's too thick and a bit more olive oil.
Crack the first egg into a small bowl or cup. Gently drop the egg into the boiling water and let poach for 3 minutes. With a slotted spoon, remove egg and place on a paper towel to absorb the excess water. Repeat with the second egg.
While this is happening, toast your bread.
Divide the yogurt between two bowls, Pour over the eggplant olive oil mix, and top each with a poached egg. Sprinkle a little salt on the egg and za'atar spice. Finish with a bit of fresh parsley.
Enjoy with a thick slice of toast.