Make the focaccia dough

• Mix the bread flour, dry yeast, sugar and lukewarm water in a bowl until a shaggy dough forms.
• Add the olive oil and salt, then knead until smooth and elastic.
• Cover and let the dough rise until doubled in size.

Bake the focaccia

• Oil a baking dish and stretch the risen dough into it, then dimple the surface with your fingers.
• Drizzle with olive oil and scatter over the flaky salt.
• Bake at 220 °C until golden and crisp.

Start the chakchouka base

• Heat olive oil in a frying pan and soften the onion and red bell pepper.
• Add the garlic, ground cumin and smoked paprika and cook until fragrant.
• Pour in the chopped tomatoes, season with salt and black pepper and simmer until thickened.

Poach the eggs

• Make wells in the tomato mixture and crack in the eggs.
• Cover and cook until the whites are set and the yolks are still soft.

Make the crispy chili oil

• Put the chili flakes, sliced garlic and sesame seeds in a heatproof bowl.
• Heat the vegetable oil until shimmering, then pour it over the chili mixture so it sizzles.
• Stir in the soy sauce and let cool.

Serve

• Scatter the crumbled feta and parsley over the chakchouka.
• Spoon over the crispy chili oil and serve with warm focaccia.