Ingredients
- 6 free-range organic eggs
- 50g biltong, roughly chopped (we recommend Barbell Organic Biltong)
- 1/4 brown onion, diced
- 2 cloves garlic, crushed
- 6-10 pieces pickled jalapeños, chopped
- 6 cherry tomatoes, quartered
- 1/4 tsp chili powder
- 3 tbs coconut oil
- Salt & pepper to taste
- 3 cups Asian greens, roughly chopped
- 4 medium organic potatoes
Avocado Relish
- 1/2 avocado, roughly mashed
- 1 tbs finely chopped fresh coriander
- 2 spring onion, finely chopped
- 2 tsp fresh lime juice
- Salt & pepper to taste
Method
- Scrub organic potatoes, leaving skin on, then boil in filtered water with a bit of salt until cooked through. Refrigerate cooked potatoes until completely cold (4+ hours) in order to increase the resistant starch (food for your healthy gut bacteria) content and lower the glycemic index.
- Cover the cold boiled potatoes in 1 tbs melted coconut oil, salt and pepper, and bake on baking tray in oven on 190c for 45 min, or until golden brown.
- Prepare the avocado relish by mixing together all relish ingredients in a small bowl and set aside for up to two hours to allow the flavours to combine.
- Heat 1 tbs of the coconut oil in pan, adding onion, garlic, biltong, jalapeños, cherry tomatoes and chili powder. Sauté, stirring for about 5-10 min, until onions is tender and beginning to brown.
- Lightly beat eggs with salt & pepper in a separate bowl, then add to the other ingredients in the pan. Scramble the eggs while mixing in with the other ingredients until desired texture is reached.
- Remove scrambled eggs from pan, add 1 tbs coconut oil, and sauté Asian greens until just cooked through, seasoning with salt & pepper.
- Serve scrambled eggs with twice cooked potatoes, Asian greens and avocado relish. A nice accompaniment to this dish is a good quality BBQ sauce – we love Undivided Food Co’s BBQ Sauce