In a large pan heat some olive oil over a medium heat
Add the onion, garlic, chorizo and basil
Cook for 5 minutes
Stir in the rice

Add in the white wine (if using) and cook until absorbed
Add the stock one ladle at a time waiting for the liquid to be fully absorbed before adding the next ladle. Note this process can take about 30 minutes
Stir in the cooked haddock, spinach and season with salt and pepper

Bring a pan of water to the boil and poach each egg for 3 minutes
Divide the risotto between two bowls and top with the poached egg