Traditional recipes

Egg & mango chutney flatbreads

Egg & mango chutney flatbreads


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Egg & mango chutney flatbreads

With a kick of fresh chilli

With a kick of fresh chilli

Serves 2

Cooks In12 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 525 26%

  • Fat 23g 33%

  • Saturates 6.5g 33%

  • Sugars 15.4g 17%

  • Salt 2g 33%

  • Protein 23.4g 47%

  • Carbs 60.5g 23%

  • Fibre 1.9g -

Of an adult's reference intake

Ingredients

  • 4 large free-range eggs
  • 100 g self-raising flour , plus extra for dusting
  • 6 tablespoons natural yoghurt
  • 2 tablespoons mango chutney
  • 1 fresh red chilli

recipe adapted from

5 Ingredients – Quick & Easy Food

By Jamie Oliver

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.


Watch the video: 2 Ingredient Flatbread (November 2022).