• 200g labneh
• 200g cured chorizo sausage, cut into small chunks
• 4 eggs
• 2 sprigs of rosemary
• 2 tbsp capers
• 2 tbsp olive oil
• Sea salt and freshly ground black pepper

For the flatbreads

• 500g strong white bread flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 tsp fast-action dried yeast
• 2 tbsp extra-virgin olive oil, plus extra for greasing
• 4 tbsp natural yoghurt

Place the flour, salt and yeast in a large bowl. Add the oil, yoghurt and 275ml water and mix to form a dough. Turn out onto a lightly floured surface and knead for about 10 minutes, until soft and smooth. Shape into a round and place in a lightly oiled bowl, cover and leave to rise in a warm place for up to 24 hours.

Turn the dough out onto a lightly floured surface and divide into 4 equal pieces. Shape each into a neat round and leave to rest for about 20 minutes. Roll each piece out quite thinly.

Cook the flatbreads on a hot barbecue or in a hot pan for 30 seconds to 1 minute on each side, until puffed and lightly blistered. Wrap in a clean tea towel to keep warm.

Set a large pan over a medium-high heat. Add the olive oil, then the chorizo and fry, tossing, for 3 to 4 minutes. Add the rosemary and capers and cook for a further minute. Make a little space in the pan and crack in the eggs. Cook for a minute or so, then flip or baste with the spiced oil.

To serve, spread the labneh over the flatbreads. Spoon over the chorizo, capers and some of the oil, then top each with a fried egg.