1. Gently place the eggs in a pot of water at full boil and cook them for precisely 5 minutes, then run them under cold water until you can remove their shell without burning yourself.
2. Meanwhile, put a large non-stick skillet over medium-high heat.
3. In a bowl, mix the flour with a small pinch of salt, 4 tbsp. tablespoons of natural yogurt and 1 tbsp. tablespoons of olive oil until you get a ball of dough. Cut the ball in half, then roll out each piece with a roller on a surface covered with flour until you have 2 flat breads 1/2 cm thick. Fry them for 3 minutes or until golden, turning them halfway through cooking.
4. Using a spoon, place small piles of mango chutney and yogurt on the flat breads. Cut the eggs in half and place them on top, mashing them lightly with a fork if desired. Finely slice the pepper and distribute as much as you dare on top, coat with a little olive oil and season with salt and pepper.