- 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!
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
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20 g Pistachio
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35 g Pumpkin seeds
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20 g Sesame seeds
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1 tbsp Toasted cumin seeds
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1 tbsp Toasted coriander seeds
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1 tsp Toasted fennel seeds
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Salt and pepper to taste
Biltong barley and eggs
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120 g Pearl barley
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1 Knorr vegetable stock pot, mixed with 800ml boiling water
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1 tbsp Smoked paprika
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1 Small red onion
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1 Small handful coriander leaves, roughly chopped
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Salt and pepper to taste
-
2 Large eggs
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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.
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