Pick the herb leaves, finely slice the coriander stalks and discard the oregano stalks. Finely dice the onion and finely grate the garlic.

Place a frying pan over medium-high heat with a drizzle of oil. Once hot, add the onion and cook until translucent, 4-6 mins. Then, add the coriander stems, oregano, garlic and tomato purée. Cook, stirring, until the tomato purée has darkened, 2-3 mins.

Tip the beans, liquid and all, into the tomato purée along with the water. Let it come to a boil then turn the heat down to low and simmer until creamy and thickened, 6-10 mins.

In the meantime, place a pot of water on to boil. Once boiling, gently drop the eggs in and cook until soft-boiled, 6-7 mins, or more if you want a harder set. Transfer to a bowl of ice water to stop the cooking. Let the eggs cool down before peeling the shell off.

Taste and season the beans and share between boxes. Top with the feta, a boiled egg and a wedge of lime.

To reheat, remove the egg or cut it in half before microwaving.