For the dough..
Whisk both flours, the sugar and 1/4 tsp of salt together in a large bowl. Add garlic.

Add the butter and incorporate in into the flour by squashing each cube flat into your fingers. Don’t overwork the butter, you want chunks of it throughout the dough, so a light press with your fingers will do.

Add cold water and use your hands to gather the dough together into shaggy ball. Wrap in cling film or reusable plastic wrap and refrigerate for 20 minutes.

Liberally flour a clean work surface and a rolling pin and roll the dough out into a 28 cm x 18 cm rectangle. Fold the shorter ends in towards each other so that they meet in the middle, then fold the dough in half. Roll the dough once with the rolling pin.

For the topping.
Put 1 1/2 tbsp of the oil into a large sauté pan, for which you have a lid, on a medium high heat. Add the onion and cook, stirring occasionally, until softened and light golden, about 5 minutes.

Return the pan to a medium - high heat and allow the sauce to bubble and reduce for about 8 minutes, to roughly 6 tbsp. Remove from the heat and stir in the chicken and coriander.

Next, make the cinnamon almonds.
Add the sugar, cinnamon, oil and 1 tsp of water to a small saucepan on a medium heat. Stir continuously until bubbling, about 2 minutes, then add the almonds and cook for 2 minutes more, or until crystallised.

Transfer to a parchment - lined plate and leave to cool completely. Roughly chop.

Transfer the parchment and dough to a large baking tray. Spread the chicken on a base, up to the rim, and bake for 22 minutes.

Remove from the oven and use the back of a spoon to create two wells in the chicken mixture. Crack your eggs into the wells and sprinkle with a little salt and pepper. Bake for another 7 - 9 minutes or until the whites have cooked through and the yolks are still runny.

Slide on to a wooden board, spoon over the lemon juice, drizzle with remaining 1 1/2 tsp of olive oil and sprinkle with the extra coriander and the cinnamon almonds.