Give your scrambled eggs a tasty twist! We've cranked this Strapatsada up a notch with flaky Cape Whiting, while a few generous shakes of our Everything Seasoning add savoury depth and the perfect finishing touch.
FishPlace the Cape Herb & Spice Everything Seasoning on a plate.Drizzle the Sea Harvest Cape Whiting fillets with olive oil, then roll in the seasoning, coating evenly on all sides.
Heat a frying pan over medium-high heat with a drizzle of olive oil.Fry the fish for about 3 minutes per side until golden and cooked through. Set aside.Strapatsada EggsAt the same time, add a little oil to a separate pan and sauté the garlic for 1 minute. Add the tomatoes and cook for 6–8 minutes until softened and lightly caramelised. Reduce the heat to low.Pour in the eggs and cook, stirring gently, until softly scrambled. Fold in half the feta, oregano and dill.Season to taste.To ServeSpoon the eggs over the toast.Garnish with remaining feta and dill.Serve the fish alongside the toast with lemon wedges for squeezing over.
Recipe by CRUSH Magazine