Labneh & Fried Eggs by Marlien Wright

Serves 2

Labneh & Fried Eggs served in Rialheim Superdate Bowl

Labneh & Fried Eggs served in Rialheim Superdate Bowl

I am always looking for interesting recipes with eggs as they are the perfect breakfast food. Combined with the live Greek yoghurt in this recipe, you also introduce beneficial gut- friendly probiotics to your diet.

Herbed Greek yoghurt sauce

1 cup Greek yoghurt (see page xx) 1 tbsp dill, finely chopped
1 tbsp mint, finely chopped
1 clove garlic, grated

1/ 3 tsp sea salt
1/4 tsp freshly ground black pepper

Eggs in chilli ghee

1 heaped tbsp ghee or unsalted butter 1 tsp chilli flakes
1/2 tsp paprika
1/8 tsp ground cumin

4 large eggs

To garnish

1⁄2 tbsp fresh mint, chopped
1⁄2 tbsp fresh dill, chopped
1 spring onion, finely chopped or sliced salt and pepper to taste

To make the herbed Greek yoghurt

Evenly mix Greek yoghurt, chopped dill, mint, grated garlic, salt and ground black pepper together. Cover tight with plastic wrap and let it sit in the fridge for 1 hour.

To cook the eggs in the chilli ghee

Combine the ghee or unsalted butter, chilli flakes, paprika and ground cumin in a pan over medium heat, stirring continuously. Once the butter has melted, let the spices cook gently for another minute, then turn the heat up and break the eggs carefully into the chilli ghee mixture, place the lid on the pan and cook to your preference (I prefer soft and sunny side up).

Lastly serve the fried eggs and yoghurt on a plate in any manner that pleases you, sprinkling generously with the herbs and chopped spring onions.

Recipe from Marlien’s new cookbook The Mandala Kitchen: 100 Recipes to Restore & Heal Your Gut. Stand a chance to win one of six copies by entering our competition below.