Mix the yogurt, lemon juice, dill, parsley and garlic together with a big pinch of salt.
Warm the flatbread or naan by placing in a pan on a medium heat for a few minutes each side, then place the yogurt mixture over the top.
Meanwhile, heat the oil in a pan and sautée your spinach with a pinch of salt for 3-4 minutes until wilted. Lay this on top of the yogurt.
In the same pan, fry the eggs to your liking and place them on your bed of spinach.
Sprinkle over the sweet smoked paprika, pistachios, another pinch of salt, and red pepper flakes and serve.