Butterbean Shakshuka

Process

1. Preparation
   1. Prepare the butterbeans in the creamy method (b soda soak + salt cook)
2. Heat the oil over medium in a large pan
3. Add the onion, bell pepper, salt, msg and pepper, cook for 8-10 minutes until soft and glossy - not browned.
4. Add the garlic and spices, cook for 1 minute, stirring, until fragrant.
5. Add the chopped tomatoes and butterbeans, stir and bring to a simmer then reduce to medium-low.
6. Simmer uncovered for 15-20 minutes, stirring occasionally, until thick.
7. Stir in the red wine vinegar
8. Add the eggs:
   1. Make small wells in the sauce, crack the eggs in
   2. Cover and cook on low for 4-5 minutes until the whites are just set
9. Rest 2 minutes off heat, then serve with coriander