For the shakshuka: Braise onions and cumin seeds in a little bit of oil and butter until translucent. Stir in remaining spices and allow to cook through slowly adding in a bit of water to create a “curry base”. 

Once spices are cooked through. Add tomato paste and cook through for 1-2 minutes.

Add grated tomatoes, 1/4 cup of water and apricot jam and allow it to reduce.

Stir through butter beans and let it simmer for about 3 mins. 

Transfer mixture to a skillet and crack in eggs and cover to steam eggs until soft. Garnish with fresh coriander and a lime slice 

For the flatbread:  Mix together yoghurt, salt and flour until a soft dough is formed. Divide into 4-6 equal portions.

Roll out onto a lightly floured surfaced into an oval shape of about 5mm thick.

Cook in a hot pan or skillet while basting with butter, until golden and cooked through.

For the yoghurt sauce: Chop herbs and add to yoghurt with lime zest, juice and seasoning and dollop onto shakshuka just before serving.