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Tip the passata into a food processor with the onions, date and paprika, and blitz until completely smooth. Heat in a medium pan, cover and simmer for 10 mins, stirring frequently, to make a thick pulpy sauce. Taste to make sure the onion is fully cooked. If not, add a splash of water and cook a little longer. Stir in the vinegar and beans, then remove from the heat.
To make the flatbreads, tip the flour and baking powder into a bowl, then stir in the yogurt to make a soft dough. Tip out onto a lightly floured surface and lightly knead, fully incorporating any flour left in the bowl. Halve the mixture and flatten each piece to a rough oval, using your hands or a rolling pin, to a thickness of two £1 coins. Cut slashes through the centre of the ovals a couple of times with a sharp knife, being careful not to cut through an edge.
Heat a large, non-stick pan, add a flatbread and cook for 1 min each side until firm and slightly puffed, then repeat with the other. Meanwhile, heat a large pan of water and poach the eggs to your liking.
Warm the beans and serve on top of each flatbread with a poached egg and some black pepper.
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