Sieve the flour and salt into a bowl and mix in the oil and 100-150ml warm water to form a dough.
Knead the dough for 4 minutes until elastic and set aside to rest.
Fry the chopped onion in olive oil until translucent then add the pepper and cook for 5 minutes covered.
Add garlic, cook for 2 minutes, then stir in chilli flakes and canned tomatoes and simmer for 15 minutes.
Divide the dough into 8 balls and roll each into a 12cm circle.
Cook the flatbreads in a hot dry pan for 3 minutes per side and keep warm in a towel.
Make 6 wells in the tomato sauce, crack an egg into each, and cook covered for 4 minutes until whites set.
Sprinkle with feta cheese and serve with the warm flatbreads.