Braised Green Beans with Poached Eggs and Yoghurt Sauce

Heat the olive oil in a large sauté pan and cook the onion, capsicums, garlic, cumin seeds and chilli flakes for 3 minutes. Add the beans and ¼ cup of water, season generously and cook, stirring often for about 15 minutes or until the beans are just tender. Add another splash of water every 5 minutes to create a little steam to help cook the beans. Stir in the basil.

Sauce: Combine the yoghurt, tahini and garlic in a bowl and season.

To serve: Divide the beans between plates and spoon over some of the yoghurt sauce. Top with a poached egg, a drizzle of olive oil, a pinch of paprika and a grind of black pepper. Serve any remaining yoghurt sauce separately.