Egg & mango chutney flatbreads
With a kick of fresh chilli
Egg & mango chutney flatbreads
With a kick of fresh chilli
Serves 2
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 547 27%
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Fat 28.6g 41%
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Saturates 6.9g 35%
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Sugars 16.3g 18%
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Salt 1.6g 27%
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Protein 21.6g 43%
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Carbs 54.4g 21%
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Fibre 1.7g -
Of an adult's reference intake
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Ingredients
- 100 g self-raising flour , plus extra for dusting
- 6 tablespoons natural yoghurt
- olive oil
- 4 large eggs
- 2 tablespoons mango chutney
- 1 fresh red chilli
- extra virgin olive oil
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Method
- Put a large non-stick frying pan on a medium-high heat.
- In a bowl, mix the flour with a little pinch of sea salt, 4 tablespoons of yoghurt and 1 tablespoon of olive oil until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under ½cm thick. Cook for 3 minutes, or until golden, turning halfway. Wrap in a clean tea towel to keep warm.
- Drizzle in 1 tablespoon of olive oil, then crack in the eggs. Put a lid on the pan, and fry to your liking.
- Dot the mango chutney and remaining yoghurt over the breads. Halve the soft-boiled eggs and arrange on top, smashing them in with a fork, if you like.
- Finely slice the chilli and scatter over (as much as you dare!), drizzle with a little extra virgin olive oil and season with salt and black pepper from a height.
© 2023 Jamie Oliver Enterprises Limited
© 2023 Jamie Oliver Enterprises Limited