Egg & mango chutney flatbreads

  • 29 Dec - 04 Jan, 2019
  • Mag The Weekly
  • Cookery


· 4 large eggs

· 100 g self-raising flour, plus extra for dusting

· 6 tablespoons natural yoghurt

· 2 tablespoons mango chutney

· 1 fresh red chilli


Lower the eggs into a pan of vigorously simmering water and boil for five and a half 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, four tablespoons of yoghurt and a tablespoon of olive oil until you have a dough. Halve, then roll out each piece on a flour-dusted surface until just under ½ cm thick. Cook for three 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, drizzle with a little extra virgin olive oil and season with salt and black pepper from a height.