Start the vegetables: Set a 10-inch skillet with a lid over medium heat.

Add the olive oil to the skillet and let it heat until it looks loose and glossy, about 30 seconds.

Put the sliced fennel and onion into the skillet. Add 1/2 teaspoon of the salt and stir to coat them in the oil.

Cook the fennel and onion, stirring often, until they are soft and lightly golden at the edges, 6 to 8 minutes.

Add the garlic and dried oregano to the skillet. Stir for 30 seconds, until the garlic smells fragrant.

Build the bean base: Add the roasted red peppers to the skillet and cook for 1 minute, just to warm them through.

Put the drained butter beans into the skillet and add 1/2 cup water.

Bring the liquid to a gentle simmer and cook for 3 minutes, until the beans are hot and the liquid has reduced a little.

Use the back of a wooden spoon to lightly crush about one third of the beans right in the skillet. This helps thicken the base.

Add the baby spinach to the skillet a handful at a time, stirring after each addition, until all of it has wilted.

Stir in the 1 tablespoon lemon juice and half of the lemon zest. Taste the bean mixture and add more salt if it needs it.

Add the eggs: Lower the heat to medium-low. Spoon small dollops of ricotta over the bean mixture.