Smashed Feta and Egg Flatbread with Lime-Pickled Onions

Bring a medium pot of water to a boil. Set up a large bowl of ice and water and have near the stove. Meanwhile, finely grate the zest of the lime and divide between two medium bowls. Juice the lime into one of the bowls, add the onion and a pinch of kosher salt, and toss to coat. Set aside to pickle, tossing occasionally. Reduce the heat under the pot of water so it’s at a rapid simmer. Carefully lower the eggs into the water. Cook for 6½ minutes (for a very jammy egg) or up to 12 minutes for a firmer yolk. While the eggs cook, add the feta, cilantro, oil, 2 tablespoons of the hemp seeds, and several grinds of pepper to the second bowl of zest. Smash with a fork until fully combined and spreadable. Transfer the eggs to the ice bath and let sit for at least 2 minutes. Peel the eggs. Toast the naan or pitas in a toaster, in a skillet, or under the broiler. Divide the smashed feta among them, top each with an egg, and gently smash the egg with a fork. Top with the lime-pickled onions, pumpkin seeds, remaining 2 tablespoons hemp seeds, more cilantro, several grinds of pepper, a pinch of flaky salt, and a drizzle of oil (if desired).