Preheat the oven to 200C/400F/Gas 6.
For the tomato stew, heat the oil in a frying pan and gently fry the spring onions and garlic until softened but not coloured.
Add the cherry tomatoes and red and green chilli and cook for 3-4 minutes. Add the sugar and white wine, simmer for a further 2-3 minutes and season, to taste, with salt and freshly ground black pepper.
For the flatbreads, place all the flatbread ingredients into a bowl and mix well. Turn out onto a floured surface and knead lightly until smooth.
Divide the dough into two equal pieces and roll out to make two circles. Place onto a non-stick baking sheet and bake in the oven for ten minutes, turning halfway through the cooking time, until golden-brown.
To serve, place the stew into two bowls and top each portion with a soft-boiled egg. Garnish with parsley and serve with a flatbread.
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