Just a short stroll to Bondi Beach, Porch & Parlour is one of our favourite neighbourhood eateries for post-class fuel and to wile away an hour or two.

Here, the head chef shares one of the cafe’s most ordered breakfasts.


  • 1 red capsicum
  • 5 cherry tomatoes
  • 2 soft boiled eggs
  • 25g of butter or ghee
  • 1 tsp chilli flakes
  • 1 tbl sp chopped parsley
  • 50g thick Greek yoghurt (this can be substituted with coconut yoghurt)
  • 1 focaccia loaf


Step 1 • Bring a pot of water to a boil. Place eggs in boiling water cook for 6 minutes. Place in iced water. Peel. Set aside.

Step 2 • Cut capsicum into long strips. Place a pan on a medium heat and toss your cherry tomatoes and capsicum into the pan. Cook for 5-7mins or until the capsicum is soft and the tomatoes are blistered.

Step 3 • Melt butter in a saucepan. Bring to a bubble. Add a tsp of chilli flakes. Set aside.

Step 4 • Spoon Greek yoghurt into the base of your favourite bowl (a squeeze of lemon and a pinch of salt is a great touch at this point). Then goes in the capsicum and tomato.

Step 5 • Place your soft boils. Sprinkle  chopped parsley over top of the eggs then finish with spooning chilli butter over the top and around the eggs.

Step 6 • Toast up some focaccia soldiers to dip into the eggs.