Egg & Mango Chutney Flatbreads

Savor the vibrant flavors of Indian-inspired Egg & Mango Chutney Flatbreads, where fluffy eggs meet sweet and spicy chutney. Ideal for a quick weeknight dinner or a delightful brunch with friends.

• 4 large eggs
• 100 g self-raising flour
• 6 tablespoons natural yoghurt
• 2 tablespoons mango chutney
• 1 fresh red chilli

Method

1. 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. 2

   Put a large non-stick frying pan on 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.

3. 3

   Halve the dough, then roll out each piece on a flour-dusted surface until just under ½cm thick. Cook for 3 minutes, turning halfway.

4. 4

   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.

5. 5

   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.