Egg and Mango Chutney Flatbreads
|3 heaped tbsp||self-raising flour, plus extra for dusting|
|4 heaped tbsp||natural yogurt|
|2 tbsp||mango chutney|
|1||fresh red chilli|
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, 3 heaped 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 softboiled 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.
CALORIES 525kcal FAT 23g SAT FAT 6.5g PROTEIN 23.4g CARBS 60.5g SUGAR 15.4g SALT 2g FIBRE 1.9g
5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited Photographer: David Loftus