Lower the eggs into a pan of vigorously simmering
water and boil for 5½ minutes exactly, then
put in 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, 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. Cook for 3
minutes, or until golden, turning halfway in
preheated skillet.
Dot the mango chutney and remaining yogurt 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
(as much as you dare!), drizzle with a little
extra virgin olive oil and season with salt and
black pepper from a height.
Originally Submitted
4/13/2019
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