Sautéed Greens with Poached Egg and Paprika Cultured Yoghurt

Serves 4

Preparation time: 5 minutes

Cooking time: 10 minutes


  • 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


  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.