Ingredients

Method

• 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

Ingredients

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