Marlien Wright is the author of the Cookbook’ The Yoga Kitchen – 100 Easy Superfood Recipes’, blogger, yogi, mom & bozo. She enjoys eating REAL FOOD (and is highly suspicious of those who dislike food & cooking).Creating healthy foodporn and swearing silently are two of her favourite activities. She believes that being healthy is sexy, insists on living authentically, honestly and diving in at the deep end. Keep an eye out for her next cookbook DUE TO BE RELEASED IN 2019 filled with some more health transforming yummy meals served on some sexy ceramics by RialHeim
Did you know that I love eggs? They are after all the perfect takeaway food, I mean a couple of hard-boiled eggs can literally be casually rolling around the bottom of your hand-man-bag – no mess no fuss. One must never be fearful of producing such a perfect meal from one’s bag and enjoying it in the most public and unashamed of ways.
In addition, I just love the phrase ‘she (or he) is ‘good egg’, it conjures up a really lovely Mother Theresa/ Ghandi type of human who is ready to drop anything for you in a crisis, or truly endeavour to assist you in succeeding. ‘A good egg’ is someone who is collaborator, who is not threatened by others, but rather recognises that you’re collective strengths are so much more powerful than struggling on (and competing) alone.
Speaking of which, coming across ‘a good egg’ is a rare, but beautiful thing these days. True friendship and genuine collaboration is the epitome of bravery, wouldn’t you agree?
Why is it important to be ‘a good egg’…well for the lack of a better word it feels good being the encourager, the applauder, the celebrator of other’s success, the collaborator. Be brave. Be the good egg.
In the spirit of collaboration and bravery I have once again hooked up with sexy ceramists; RialHeim to serve up some of my current gut-health obsession dishes. The particular foodporn featured; Labneh & Fried Eggs, is originally a Turkish recipe that I’ve bastardised to suit my cravings - it looks and tastes even more delicious served on a beautiful RialHeim dish.
Be brave and try it on your very next available lazy Sunday morning.
Sea Salt to taste
To make the herbed Greek yogurt: Evenly mix Greek yogurt, chopped dill, grated garlic, salt and ground black pepper together. Cover with plastic wrap and let it sit in the fridge for 1 hour.
To make the chilli butter: Combine unsalted butter, chilli flakes, paprika and ground cumin in a sauce pot. Heat over medium heat, and once the butter has melted, let cook for another min. Turn off the heat and set aside. Warm up over low heat before using.
All of the above can be made the day before.
Fry the eggs in your Chilli Ghee in the manner that you prefer (soft sunny side up etc.) And then serve on a plate with your Labneh sauce, sprinkling generously with the dress-up herbs