Step 1/8
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.
Step 2/8
Meanwhile, put a large non-stick frying pan on a medium-high heat.
Step 3/8
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.
Step 4/8
Halve, then roll out each piece on a flour-dusted surface until just under ½cm thick.
Step 5/8
Cook for 3 minutes, or until golden, turning halfway and dot the mango chutney and remaining yoghurt over the breads.
Step 6/8
Halve the soft-boiled eggs and arrange on top, smashing them in with a fork, if you like.
Step 7/8
Finely slice the chilli and scatter over (as much as you dare!).
Step 8/8
Drizzle with a little extra virgin olive oil and season with salt and black pepper from a height.