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Egg & mango chutney flatbreads
With a kick of fresh chilli
Egg & mango chutney flatbreads
Serves 2
Cooks In12 minutes
DifficultyNot too tricky
5 Ingredients – Quick & Easy Food
Tap For Method
Ingredients
- 4 large free-range eggs
- 100 g self-raising flour , plus extra for dusting
- 6 tablespoons natural yoghurt
- 2 tablespoons mango chutney
- 1 fresh red chilli
Tap For Method
5 Ingredients – Quick & Easy Food
Tap For Ingredients
Method
Lower the eggs into a pan of vigorously simmering water and boil for 5½ minutes exactly, then refresh under cold water until cool enough to handle, and peel. Meanwhile, 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.
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.
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.
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