Egg & mango chutney flatbreads

Name: Egg & mango chutney flatbreads
Total time: 12 min
Yield: 2
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

With a kick of fresh chilli

Serves 2

Cooks In12 minutes

DifficultyNot too tricky

Eggs, Vegetarian, 5 Ingredients – Quick & Easy Food, Book

Nutrition per serving

Calories

525

26%
Fat

23g

33%
Saturates

6.5g

33%
Protein

23.4g

47%
Carbs

60.5g

23%
Sugars

15.4g

17%
Salt

2g

33%
Fibre

1.9g

-

Of an adult's reference intake

5 Ingredients – Quick & Easy Food

By Jamie Oliver

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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

By Jamie Oliver

BUY THE BOOK

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.