Chilli labneh eggs from Porch & Parlour

Just a short stroll to Bondi Beach, Porch & Parlour is one of our favourite neighbourhood eateries for post-class fuel and to wile away an hour or two.

Here, the head chef shares one of the cafe’s most ordered breakfasts. Ingredients:

1. 1 red capsicum

2. 5 cherry tomatoes

3. 2 soft boiled eggs

4. 25g of butter or ghee

5. 1 tsp chilli flakes

6. 1 tbl sp chopped parsley

7. 50g thick Greek yoghurt (this can be substituted with coconut yoghurt)

8. 1 focaccia loafMethod: Step 1 • Bring a pot of water to a boil. Place eggs in boiling water cook for 6 minutes. Place in iced water. Peel. Set aside. Step 2 • Cut capsicum into long strips. Place a pan on a medium heat and toss your cherry tomatoes and capsicum into the pan. Cook for 5-7mins or until the capsicum is soft and the tomatoes are blistered. Step 3 • Melt butter in a saucepan. Bring to a bubble. Add a tsp of chilli flakes. Set aside. Step 4 • Spoon Greek yoghurt into the base of your favourite bowl (a squeeze of lemon and a pinch of salt is a great touch at this point). Then goes in the capsicum and tomato. Step 5 • Place your soft boils. Sprinkle  chopped parsley over top of the eggs then finish with spooning chilli butter over the top and around the eggs. Step 6 • Toast up some focaccia soldiers to dip into the eggs. Enjoy!