Elevate your culinary experience with this exquisite recipe for Greens with Poached Egg and Paprika Yoghurt. Bursting with colours, flavours, and nutritional goodness, this dish seamlessly blends the earthy richness of leafy greens, the velvety perfection of a poached egg, and the zesty kick of paprika-infused yoghurt.
Sautéed Greens with Poached Egg and Paprika Cultured Yoghurt
Ingredients
- 500 g spinach, kale, coleslaw mix or morogo, or any combination of greens
- 30 ml (2 tbsp.) butter
- 30 ml (2 tbsp.) oil
- 150 g roasted peanuts
- Salt and pepper to taste
- 4 eggs, poached to your liking
- 200 g labneh or cultured yoghurt
- Paprika to sprinkle
- Chilli oil to drizzle
Instructions
1
Finely slice the greens, rinse and pat dry.
2
In a large pan over medium heat, melt the butter and oil.
3
Sauté the greens in the oil until wilted, add the peanuts and season to taste.
4
To serve, spoon a couple of tablespoons of labneh onto each plate, with the greens alongside and top with poached egg. Drizzle with chilli oil and sprinkle with paprika. Serve immediately.
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8 scrumptious Sunday brunch recipes
