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Stove top baked eggs with labneh

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.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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