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Grate the garlic into a bowl, squeeze over the lemon juice, add a pinch of salt and mix well. Set aside whilst you poach the eggs.
Boil the kettle and fill a saucepot with it, place on a medium to low heat. Crack the eggs into two small bowls and split the vinegar between them. Using a small spoon, make a whirlpool in the water and slowly add in one egg. Repeat the process with the second egg and let them poach gently for about 3 minutes or until your desired consistency.
Warm the flatbread in a pan, put it on a place and smear over the yoghurt, drizzle over the harissa paste and then top with your poached eggs, pickled onions and parsley.