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Prep 30 minutes
Total 1 hour

Dukkah eggs with biltong barley

If you fancy something a bit different - and a bit healthy - for brunch, then check out this recipe! Pearl barley is cooked with herbs and spices to create a fragrant and filling base for these wonderfully nutty, runny dukkah eggs. Topped with Ember Snacks biltong for a protein kick to keep you full until lunch.

Serves
US|Metric
ingredients

Dukkah

  • 20 g Pistachio
  • 35 g Pumpkin seeds
  • 20 g Sesame seeds
  • 1 tbsp Toasted cumin seeds
  • 1 tbsp Toasted coriander seeds
  • 1 tsp Toasted fennel seeds
  • Salt and pepper to taste

Biltong barley and eggs

  • 120 g 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
  • 1 Pack Ember Snacks chilli biltong

Dukkah eggs with biltong barley

If you fancy something a bit different - and a bit healthy - for brunch, then check out this recipe! Pearl barley is cooked with herbs and spices to create a fragrant and filling base for these wonderfully nutty, runny dukkah eggs. Topped with Ember Snacks biltong for a protein kick to keep you full until lunch.

  1. 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.
  2. Add pearl barley and stock to the pan, bring to the boil and then reduce for a simmer. Cover and simmer for 40 minutes.
  3. 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.
  4. 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.
  5. Once Pearl barley is cooked, remove from the heat and stir through the paprika, onion and coriander. Cover and take off the heat.
  6. Plate the Pearl barley mixture.
  7. 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.
  8. Top each plate with half a bag of Ember Snacks chilli biltong and serve!