A green twist on shakshuka, this is super creamy and flavourful, and it literally takes ten minutes to make. A beany twist on a recipe I wrote for my column a while back, the butterbeans really add to this. Go for nice big fat ones if you can because it makes all the difference. I love @boldbeanco. Add as many eggs as you fancy and if you want to make it vegan, go for a vegan yog and omit the eggs. It is still DELICIOUS. 

Olive oil 
1 bunch spring onions, finely chopped
2 garlic cloves, finely grated
Thumb sized piece of ginger, finely grated 
1/2-1 large green chilli, finely chopped (depending on how much you like heat)
150g spinach 450g large butter beans (drained weight), I use
@boldbeanco
For the green yogurt 
1 large bunch coriander 
Handful Thai basil (optional)
2 tbsp tahini 
150g Greek yogurt 
1 whole garlic clove 
1 tsp ground coriander seed
Good pinch of salt 
2 tbsp toasted sesame oil
2 tbsp water 
3-4 eggs 

In a large deep frying pan or casserole pan with a lid, add a glug of olive oil and cook the spring onion, garlic, ginger and chilli until softened. 
Add the spinach and cook until wilted down. 
Rinse and drain the butterbeans. 
In a high speed blender (I use a nutribullet) blend the green yogurt mix until smooth (add more water if needed). Add the beans and the green yogurt to the pan, cooking over a gentle to medium heat and stirring to combine. 
Create 3-4 wells in the beans depending on how many eggs you are cooking. Crack in the eggs. Cover with a lid and cook for 4 minutes or until the whites have set. 
Serve with more finely chopped chilli, fresh coriander and cracked black pepper.