Mix yogurt, garlic and olive together and set aside.
Bring a pot of water to a gentle simmer.
Crack eggs into a fine mesh strainer to strain out the watery whites – this will give you a tight beautifully shaped poached egg. Gently transfer the strained egg into a ramekin and add to the barely simmering water. The perfect poached egg depends on how you like them, but for a firm white and a runny yolk, I like to keep them in for about four minutes.
Heat olive oil in large skillet over medium heat. Add onions and sauté for a few minutes. Add spinach a handful at a time, constantly mixing until all the spinach is incorporated and wilted.
Season with chili flakes, salt and cracked pepper.
To serve, spread garlic yogurt over a piece of flatbread, top with wilted spinach a poached egg or two and enjoy!