Drain and rinse the beans, then pour into a medium saucepan. Bring to a boil and simmer for five minutes, breaking up roughly with a fork. Stir in the olive oil, onion, tomato, cumin, lemon juice, salt, pepper, and most of the parsley. Continue cooking for five minutes.

In the meantime, grill the flatbread or sear it with a little olive oil in a skillet. Fry the eggs in some olive oil in a separate skillet, leaving the yolks runny.

Serve the bean mixture warm with the fried eggs and flatbread.