300 ml extra-virgin olive oil2golden shallots, thinly sliced1 tsp cumin seeds300 gm green beans, halved lengthways1 cup (loosely packed) coriander leaves, coarsely chopped4eggs200 gm (¾ cup) Greek or sheep’s milk yoghurt1 tsp tahini2 tbsp sesame seeds, toasted
Heat oil in a saucepan, add shallots and cumin seeds and sauté gently over low-medium heat for 5 minutes or until shallots are soft. Add beans and cook, stirring occasionally for 12-15 minutes or until beans are just tender. Season to taste with sea salt and freshly ground black pepper, remove from heat and stir through coriander.
Bring a large saucepan of water to a simmer, break eggs into water and poach for 4 minutes.
Meanwhile, combine yoghurt and tahini in a bowl and season to taste. Divide beans among plates, top with a dollop of yoghurt and an egg, scatter with toasted sesame seeds and serve.