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Turkish eggs, chipotle black beans, and chilli biltong

This recipe by Alice Haighton (@the_greedy_ginger) has got to be up on your list of power breakfasts. She says, "This flavour combo went perfectly, and I actually impressed myself here. Didn’t quite expect it to work as well as it did and it was healthy! The biltong added so much, texture and delicious flavour. So much so, when I went to add more to my plate, the bag was empty and a very guilty looking boyfriend just handed me a second bag to open!"

For more recipes, check out our biltong recipe collection.

Prep time: 10 mins

Cook time: 15 mins

Serves 2


  • 200g/7oz Greek-style plain yoghurt
  • 1 garlic clove, crushed
  • 1 tsp sea salt flakes
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 tsp paprika
  • 1 tsp Chilli Flakes
  • 2 large free-range eggs, fridge cold
  • 2 tsp lemon juice
  • 1 sprig of dill
  • 1 pack of Ember biltong 
  • 2 tsp Chipotle
  • 1 avocado, sliced
  • 1/2 red onion, chopped
  • 1 tomato, chopped
  • Black beans (measurements to your liking)
  • Lettuce (measurements to your liking)


  1. Mix the yoghurt with the garlic and divide between the plates
  2. Heat the butter with the paprika and chill flakes until melted then turn off heat and set aside
  3. Fry the black beans in the chipotle
  4. Poach eggs and place on the yoghurt, followed by the paprika butter drizzled over it
  5. Serve with the lettuce, red onions, tomatoes, and beans, then break up the biltong and scatter over the top
  6. Serve with fresh crusty bread

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