Egg & mango chutney flatbreads
With a kick of fresh chilli
Egg & mango chutney flatbreads
Serves 2
Cooks In12 minutes
DifficultyNot too tricky
Nutrition per serving
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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
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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.
Tips
EASY SWAPS
– Swap the chilli for a handful of toasted nuts or finely chopped coriander, or leave it out completely.
– Any chutney would work well here. Shop-bought is absolutely brilliant, or you could even make your own.
– Go for poached eggs, if that’s your vibe. Check out our easy guide for the perfect poached egg.
EXTRA VEG
– Serve with a handful of rocket, watercress or wilted spinach for a delicious veggie boost.
