Flatbread with egg and mango chutney. With a kick of fresh chilli. 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.
You can cook Flatbread with egg and mango chutney using 6 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Flatbread with egg and mango chutney
- Prepare 2 of eggs.
- Prepare 50 g of self raising flour.
- Prepare 3 tbls of natural yoghurt.
- It’s 1 tbls of mango chutney.
- Prepare 1/2 of fresh red chilli sliced.
- You need of Evoo, s+p.
Malaysian flatbread with egg, onion and meat filling! This is a simple and easy version of murtabak. Dhal or curry are great choices to go with it. And today I'm sharing with you how I make my homemade murtabak with beef, onion and egg filling.
Flatbread with egg and mango chutney step by step
Vigourously boil water. Poach eggs for 2-3 mins. Drain..
Fry pan on medium. Add flour to pinch salt in bowl, with 2 tbls yoghurt and 1/2 tbls Evoo. Mix to doug then roll out to 1/2cm thick and dry fry to brown - about 3 mins.
Dot remaining yoghurt and mango chutney around bread. Add halved eggs, scatter over chilli, drizzle with Evoo and season from a height.
It's easier than you might think, actually. #WeekendBrunch inspiration. Jamie's #QuickAndEasyFood egg and mango chutney flatbreads! This mango chutney is sweet and spicy and is delicious either as a spread, a dip, or used in cooking a variety of Indian cuisine (for example, I love to Wonderful recipe. A hit with all my family and friends. I made mine with frozen mangos and it was fantastic.
