Mix 250g of yoghurt and flour with a big pinch of salt in a bowl. Work into a shaggy dough, then tip out onto a work surface and knead until smooth. Turn the bowl over and cover the dough for 10 mins.

Meanwhile, cut the chorizo into a fine-ish dice and finely cut the spring onions.

Split the flatbread dough into 4 and roll each ball out into a rough circle. Preheat a frying pan over a medium heat. Brush each flatbread with a little olive oil.

Carefully lay the first flatbread into the pan and cook for 1-2 mins each side. The flatbread should be nicely golden and puff a little. Add more oil if you want a more golden, crispy bread. Keep the cooked flatbread in a clean kitchen towel while you cook the others.

Once all the flatbreads have been cooked, add the chorizo to the same pan and allow the fat to render out. Once the chorizo is starting to get crispy, crank up the heat, sprinkle in the whites of the spring onions and crack in the eggs.

Season the eggs with salt and pepper and cook over that high heat for 2 mins until lacy and crispy. Once cooked to your liking, scoop them out.

Serve the warm flatbreads topped with the crispy eggs, drizzle with crispy chorizo and scatter over the spring onion greens. Finish with the kimchi or whatever pickled thing you’ve gone for!