Biltong Scrambled Eggs with Twice-Cooked Potatoes & Avocado Relish


  • 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


  • 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

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