This article was written for Annabel & Grace, which is now part of Rest Less.
I am a massive fan of Jamie Oliver’s 5 Ingredients cookbook. It came out in 2017 and was a best seller. Each recipe uses just five ingredients and the results are definitely “munchworthy” (not sure that’s actually a word but you get my drift!). Anyhow, I think his Egg & Mango Chutney Flatbreads is one of the most fun recipes to make. Fun, because it’s easy to make the flatbreads which are the perfect base for the deep orange, slightly runny eggs and lashings of mouth popping red chilli. I could barely believe it only had five ingredients!
Just Five Ingredients: Egg & Mango Chutney Flatbreads
Difficulty: Tiny bit of effort (not much)2
servingsIngredients
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
Directions
- 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, 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.
- 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 (as much as you dare!), drizzle with a little extra virgin olive oil and season with salt and black pepper from a height.
Fancy your own copy of Jamie’s 5 Ingredients?
