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, 3 heaped 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.