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Strip the oregano from its stem and thinly slice the garlic. Finely chop the dill, and chop the radishes into 1cm chunks.
Stir together the honey, sumac, olive oil and the juice of half the lemons. Toss the radishes through and season with salt.
Add a drizzle of olive oil into a saucepan and place over medium heat. Once hot, add the garlic and oregano, cook for a couple of seconds until the smell mellows, then tip in the butter beans (and their liquid). Stir together and warm through, then reduce the heat to low while you crack on with the rest.
Place a large frying pan over a medium heat with a drizzle of olive oil. Crumble in the feta to roughly cover the base. Once it starts to sizzle and soften, crack in the eggs. Fry until the whites are set and the yolks still runny (or to your liking). Season with salt and black pepper.
Meanwhile, zest and juice the remaining lemon. Add a pinch of zest and a squeeze of juice at a time to the beans, tasting as you go until it’s as zingy as you like. Season with salt and black pepper, give it a final stir, then spoon into bowls.
Add the dill to the radishes and serve on top of the beans with the Feta fried eggs, finishing with an extra drizzle of olive oil and get stuck in.