• 0bfba3782ee8eee680c01c3adfb0a1af

Egg & Mango Chutney Flatbreads

Prep
Cook
Serves 2people
Ingredients
4
large free-range eggs
100
gr self-raising flour , plus extra for dusting
6
tbsp natural yoghurt
2
tbsp mango chutney
1
fresh red chilli
Directions
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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