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Fetta Cheese

Scrambled Eggs w Tomato & Basil Salsa

  • 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


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

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

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