Ingredients

3 eggs

3 taco shells

9 cherry tomatoes, on vine or loose

1/4 tsp ground turmeric

1/8 tsp ground cinnamon

Black peppercorns

Salt flakes

Olive oil for cooking

Good splash of your choice of milk

Small handful of coriander leaves

A few Jalapeno slices (optional)

Method

1.     Line a small tray with baking paper, preheat oven to 170C

2.     In a bowl, add the cherry tomatoes, cinnamon, a drizzle of oil and a pinch of sea salt flakes

3.     Pour the tomatoes into the lined baking tray and roast for ~10mins

4.     In the meantime, in the same bowl, lightly whisk the eggs, stir in the turmeric, milk, a couple of grinds of black pepper and a pinch of sea salt

5.     Heat a frying pan, pour in the egg mixture and continually stir the eggs in a circular motion with a spatula until the eggs start to combine, but are still slightly soft and creamy in texture, then immediately take off the heat

6.     Take out the cherry tomatoes from the oven

7.     Grab the taco shells, fill with the egg mixture and top off with the tomatoes

8.     Garnish with the coriander leaves and Jalapenos, if using

You can also serve these with some avocado and gratings of cheese for a more substantial meal!