• 1 large vine-ripened tomato, finely diced

  • 2 tablespoons finely chopped basil

  • sea salt and freshly ground black pepper

  • 8 eggs

  • 200g South Cape Goat’s Fetta cheese

  • 20g butter

  • toasted baguette slices, for serving


  • 1.

    Combine tomato, basil and season to taste. Lightly whisk eggs and fetta cheese together and season with pepper.

  • 2.

    Melt butter in a non-stick frypan, add eggs and cook over gentle heat, stirring occasionally, until lightly scrambled and almost set.

  • 3.

    Serve on toasted baguette, topped with spoonfuls of fresh tomato salsa.


For more information and recipes from this series, click on the following link

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