Looking for a quick and flavorful breakfast or brunch idea? Try these Spicy Egg & Mango Flatbreads! This simple, gluten-free dish combines soft flatbreads topped with perfectly fried eggs, tangy mango chutney, and a kick of fresh chili for a delightful blend of flavors and textures. The coconut yogurt adds a creamy touch that complements the heat, making this dish a perfect balance of sweet, spicy, and savory. Whether you’re starting your day or whipping up a light lunch, these flatbreads are a fun and delicious way to elevate your meals. Ready in just a few steps, they’re perfect for a satisfying, no-fuss meal.
Recipe
Serves 2
3.5 oz. (100g) gluten-free self-raising flour, plus extra for dusting
6 tbsp. Coconut yogurt, divided
4 large eggs
2 tbsp. mango chutney
1 fresh red chili, finely sliced
How to Prepare
Place the flour with a pinch of sea salt into a bowl with 4 tablespoons of yogurt and 1 tablespoon of olive oil. Bring the ingredients together to form a ball of dough.
Cut the dough in half, then roll out each piece on a flour-dusted surface until just under ¼“ (½cm) thick.
Place a large non-stick skillet over medium-high heat. Cook the flatbread for 3 minutes, or until golden, turning halfway through. Wrap in a clean tea towel to keep warm and repeat the process with second flatbread.
Now add another 1 tablespoon of olive oil to the skillet and crack in the eggs. Put a lid on the pan, and fry to your liking.
Dot the mango chutney and remaining yogurt over the bread and arrange the eggs on top.
To serve, garnish with chili, and season with salt and pepper
