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Oliver egg flatbread with mango chutney Recipe

   
 

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     Oliver egg flatbread with mango chutney

Category   Breakfast - Brunch
Sub Category   None

Ingredients
4 Lrg eggs
100 g self rising wheat flour
6 Tbsp plain Greek yogurt
1 Tbsp mango chutney
1 fresh red chili
 

Instructions
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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