December 12, 2016

 The stranger the name, the better the dish? I’d like to think so. I only recently came across this divine breakfast creation, and it’s become somewhat a staple in my house on weekends. It originated in North Africa but has been adopted very well in South Africa. The up and coming breakfast spots in Cape Town has perfected it. I really love it because of the spices added to it, giving that extra flavour. Eggs Benedict is the go-to on most people’s breakfast list, but this should become one of them!


The base is freshly grated tomatoes, with flavours of cumin, coriander, paprika and basil…And once this has been sautéed and cooked to a thick consistency, you simple crack the eggs on top, cover it with a lid for about 10 minutes, and the eggs are perfectly poached lying on the bed of rich and flavoursome tomato.

Bon apetit!



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