Stove top baked eggs with labneh

Jacqueline Alwill

Brown Paper Nutrition

One of the most wholesome meals you can get your hands on, taking no time to prep and mountains of satisfaction for whatever the time of day you decide to enjoy this one. Labneh delivers a delicious component to baked eggs whilst also adding valuable calcium to the meal.

If you’d like to learn how to make labneh from scratch watch my IGTV here…


Serves 1

Gluten free : Vegetarian

2 teaspoons extra virgin olive oil

1/4 small (60g) red capsicum, seeds removed and flesh diced

200g chopped BPA free / organic tinned tomatoes

2 free range eggs

2 tablespoons labneh

Fresh herbs, sea salt and black pepper to serve

Heat a small fry pan on the stove top on medium heat, add extra virgin olive oil and capsicum and cook for 3 minutes. Add tomatoes, cook a further  2 minutes, then crack eggs into the pan followed by dollops of labneh around the pan. Place a cover over the top and cook on low for 7-8 minutes. Allow to cool for 5-6 minutes and serve.