@buffetthevampireslayer knew she wanted to create a healthy but filling brunch recipe with our Chilli Biltong right from the get go.
Beth says, “Smoky, herby pearl barley, plus protein from the nutty runny eggs and the chilli biltong make for a filling meal that isn’t packed with calories.”
For more tasty recipes, check our recipes collection.
Prep time: 30 mins
Cook time: 30 mins
Serves 2
Ingredients:
Biltong barley and eggs
- 28g Chilli biltong
- 120g Pearl barley
- 1 Knorr vegetable stock pot, mixed with 800ml boiling water
- 1 tbsp Smoked paprika
- 1 Small red onion
- 1 Small handful coriander leaves, roughly chopped
- Salt and pepper to taste
- 2 Large eggs
Dukkah
- 20g Pistachio
- 35g Pumpkin seeds
- 20g Sesame seeds
- 1 tbsp Toasted cumin seeds
- 1 tbsp Toasted coriander seeds
- 1 tsp Toasted fennel seeds
- Salt and pepper to taste
Instructions:
- Start off by making up your barley mix. In a medium pan, lightly sauté the onion with a pinch of salt. You want it to be almost translucent but with a little bit of bite left, and not browned. Remove from the pan and set aside.
- Add pearl barley and stock to the pan, bring to the boil and then reduce for a simmer. Cover and simmer for 40 minutes.
- While the barley cooks, make the dukkah. Using a pestle and mortar, crush the nuts until small. Add the cumin, coriander and fennel seeds, and crush again. Add the sesame seeds and stir. Set to one side.
- Now, cook the eggs. Add the two eggs to a pan of boiling water, reduce heat and simmer for 6.5 minutes. Remove from heat and very carefully crack each shell with the back of a knife. Run under cold water until cool enough to handle, peel, and set to one side.
- Once Pearl barley is cooked, remove from the heat and stir through the paprika, onion and coriander. Cover and take off the heat.
- Plate the Pearl barley mixture.
- Gently splash each egg with cold water before rolling in the dukkah until coated. Be careful here - you don’t want to split the egg or you’ll lose that lovely yolk! Add the dukkah coated eggs to the top of the barley.
- Top each plate with half a bag of Ember Snacks chilli biltong and serve!
