Jamie drizzling honey on top of a fig tart

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Breakfast flatbread recipe
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Egg & mango chutney flatbreads

With a kick of fresh chilli

Breakfast flatbread recipe
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12 mins
Not Too Tricky

serves 2

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

5 Ingredients – Quick & Easy Food

5 Ingredients – Quick & Easy Food

By Jamie Oliver

Ingredients

4 large eggs

100g self-raising flour, plus extra for dusting

6 tablespoons natural yoghurt

2 tablespoons mango chutney

1 fresh red chilli

Top Tip

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.

Method

  1. 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.
  2. Meanwhile, put a large non-stick frying pan on a medium-high heat.
  3. 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.
  4. Cook for 3 minutes, or until golden, turning halfway.
  5. Dot the mango chutney and remaining yoghurt over the breads.
  6. Halve the soft-boiled eggs and arrange on top, smashing them in with a fork, if you like.
  7. 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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