Biltong and Egg Scramble

Ingredients

• 4 large Eggs
• 1/2 cup Biltong
• 1/4 cup Onion
• 1/4 cup Bell pepper
• 1 tablespoon Olive oil
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: cut the 1/4 cup onion into 0.635 cm pieces and cut the 1/4 cup bell pepper into 0.635 cm pieces.
2. 2Heat 1 tablespoon of olive oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C).
3. 3Add the cut 1/4 cup onion and the cut 1/4 cup bell pepper to the hot skillet. Cook for 3 to 5 minutes, stirring occasionally, until they look softened.
4. 4Add the 1/2 cup biltong to the skillet and cook for 2 more minutes, stirring it with the vegetables.
5. 5While the vegetables and biltong cook, whisk the 4 large eggs in a small bowl with the 1/4 teaspoon salt and 1/4 teaspoon black pepper until the yolks and whites are combined.
6. 6Pour the whisked eggs into the skillet with the vegetables and biltong. Stir gently and continuously with a spatula as the eggs cook, breaking up any large curds, until the eggs are set and no liquid egg remains, about 2 to 3 minutes.
7. 7Serve the biltong and egg scramble immediately.

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