Ingredients
4 tsp kefir
Pinch of Greek salt
Pinch of cayenne
1 shallot sliced thin
1 garlic clove sliced thin
4 tablespoons extra virgin Greek olive oil 
2 large eggs preferably organic
Chili oil as desired
2 pieces of oval or round flatbread
2 tablespoons chopped microgreens basil, parsley or chives
1 teaspoon chili flakes

Directions
Whisk together the milk kefir, salt, cayenne and one tablespoon of olive oil, and set aside. You can prepare this a day ahead.

In a small nonstick skillet, lightly cook the shallot and garlic slices for a few minutes over medium heat, to soften. Remove and set aside.
In the same skillet heat two tablespoons of olive oil and crack the eggs one at a time into the skillet, to make two sunny-side up eggs. Cook until the white are firm but the yolks still a little runny.

In a separate skillet, warm the flat bread, brushing each side with a little olive oil.
Place the flat bread on two separate plates, spread half the yogurt mixture over each piece of flatbread and place an egg on top. Drizzle with chili oil and sprinkle with microgreens or chopped chives, parsley or basil, and serve.