Turmeric folded eggs to kick off weekend:

2 eggs, whisked with 2-3 tbsp of milk and a pinch of salt. Set aside.

In your hot skillet, add coconut oil, half a tsp of cumin seeds (it’s my favourite, so I’m happy to add them. If you’re not a fan, skip this part). Allow it to sizzle before adding in quarter of a red onion, thinly sliced and a sprig of curry leaves (just the leaves). Sauté till they become soft. Next add 1/4 tsp of ground turmeric and the same amount of chilli flakes. Sauté to combine before adding in the whisked eggs.

Gently fold the eggs. Serve your creamy GOLDEN eggs on a piece of toast (mine is a slice of sourdough slathered with Toum, then air fried till crisp - 200C for 5 mins)

This one’s good for you! Enjoy!