AuthorGeo FoodsCategoryRECIPESIngredients
Preparation
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
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4 large eggs 100 g self-raising flour, plus extra for dusting 6 tbsp natural yoghurt 2 tbsp mango chutney 1 fresh red chilliDirections
1Lower 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
Ingredients
Directions
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