Preheat oven to gas mark 5/190°C (170°C in a fan oven). Heat the oil in a large frying pan and add the onion. Season, then cook for 2 to 3 mins to soften. Stir in the garlic and cook for 1 min.
Stir in the oregano, mint and cinnamon and cook for 1 min, then tip in the tomatoes and red wine, if using. Bring to a boil, reduce to a simmer and cook gently for about 10 to 15 mins, topping up with hot water from the kettle, as needed. Stir in aduki beans, taste and season, if needed, then spoon the mixture into an ovenproof dish.
Mix together the yoghurt and eggs, season then pour and spread evenly over the top of the mixture to cover. Put in oven for about 20 mins or until puffed and golden. Serve with fresh spinach.