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Turmeric scramble eggs with tomato

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Turmeric scramble eggs with tomato

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

¼ cup cream
8 free-range eggs, beaten
4 T canola oil
1 onion, finely chopped
50 g butter
1 T ground turmeric
2 T brown sugar
2 T balsamic vinegar
sea salt and freshly ground black pepper, to taste
1 t paprika
sourdough, for serving

Method

1. Whisk the cream and eggs until well combined. Heat 2 T oil in a pan, then add the onion and sauté until softened. Add the butter and cook for a further 3 minutes. Stir in the turmeric, add the eggs and stir until cooked to your liking.

2. Heat the remaining oil in a separate pan. Fry the tomatoes until blistered, then add the sugar and balsamic vinegar. Season with salt, pepper and paprika. Serve with toasted sourdough and butter.

Find more eggs recipes here

Photographer: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Leila-Ann Mokotedi