Wash the spinach and tear into bite size pieces, cook it in the chicken stock until tender.
Remove from the stock (keep the stock) and refresh with cold water, set aside.
In a wok, add the chicken, spring onion, season with salt and pepper, then cover with water and let it simmer for 10 minutes
In a frying pan, heat up some oil and sauté the onions, tomatoes, eggs and chilli for around 5 minutes, then add the beans, chicken, spinach and 240 ml from the chicken stock.
Adjust seasoning and simmer for 45 minutes.
Serve hot with rice or plantain and yam mash.