Toasted Bacon & Egg Wraps with Masala Cherry Tomatoes

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  • Toasted Bacon & Egg Wraps
  • 200g Eskort Rindless Streaky Bacon
  • 4 wraps
  • 4 large eggs
  • 5g flat leaf parsley
  • 5g fresh coriander
  • 125ml (½ cup) plain yoghurt
  • 60ml (¼ cup) butter
  • 45ml (3 tbsp) olive oil
  • salt and pepper, to taste
  • Masala Cherry Tomatoes
  • 1 onion, thinly sliced
  • 500g cherry tomatoes
  • 10ml (2 tsp) Cape Malay spice mix
  • 5ml (1 tsp) garam masala
  • 15ml (1 tbsp) vinegar
  • 15ml (1 tbsp) brown sugar
  • A pinch of salt
  • 45ml (3 tbsp) olive oil
  • Allergens
  • This recipe contains dairy (lactose).
  • Substitutions
  • Butter (contains lactose): Use clarified butter (ghee) or coconut oil.
  • Plain Yoghurt (contains lactose): Use lactose-free yoghurt or coconut yoghurt.


  • Masala Cherry Tomatoes
  • Heat olive oil in a saucepan over a moderate heat and fry the onions with Cape Malay spice and garam masala until the onions are glossy.
  • Add the cherry tomatoes, vinegar and brown sugar and allow to cook until the tomato skins are loose.
  • Season with salt and set aside.
  • Toasted Bacon & Egg Wraps
  • Arrange the streaky bacon in a cold frying pan and place on the stove.
  • Set to a high heat and fry until bacon is crispy on both sides.
  • Lower the heat and fry the eggs in olive oil, seasoning with salt and pepper.
  • In a separate pan, toast the wraps with butter.
  • Assembly and Serving:
  • Spread each wrap with yoghurt, add an egg, then bacon and tomatoes.
  • Garnish with parsley and coriander.
  • Serve open or folded.
  • Tips:
  • You can also serve your eggs poached or scrambled, depending on your preference.


Ladle into soup bowls, sprinkle with cinnamon sugar and serve topped with poached pears.