To make the tomato compote, sweat the onions on a flat griddle with a little olive oil for 5 minutes.Then add the garlic, peppers, chilli and chorizo, and cook for 3 minutes. Add the tomatoes and cook for a further 2 minutes. Finally add the vinegar and coriander and keep warm.
Fry the eggs on the griddle with a little olive oil.
To make the flatbreads, add all the dry ingredients in a bowl. Make a well in the centre and add the oil and water. Using your hands, slowly bring in the flour mixture in a circular motion. Knead into an elastic dough. Cover with cling film and rest for 1 hour.
Make 100g balls of dough and work in the palm of your hands to make ½ thick flat breads. Place on the bbq and cook for 1-2min on each side.
To serve, place the flatbread on a plate, spoon on the tomato compote, top with the fried egg.