While this dish is commonly served for breakfast, it is amazing any time of day.
Quail Egg Shakshuka
While this dish is commonly served for breakfast, it is amazing any time of day.
Ingredients
- 3 Tbsp olive oil
- 1 red bell pepper, (medium dice)
- 1 large white onion, (medium dice)
- 3 garlic cloves, (finely minced)
- 1 Tbsp hot paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp red chili powder
- ¼ tsp nutmeg
- 1 can (28oz) diced tomatoes
- 12 quail eggs
- 1 cup fresh cilantro, (chopped)
- 1 cup fresh parsley, (chopped)
- Salt and freshly ground black pepper, ( to taste)
Instructions
- Heat olive oil in heavy-bottomed pan or dutch oven.
- When oil is hot, lower the heat to medium-low and add the diced red bell pepper and white onion.
- After the pepper and onions are cooked, but before they are browned, add the minced garlic and cook for an additional 2 minutes.
- Add the dried spices and cook for an additional 2 minutes.
- Add the diced tomatoes and cook for an additional 20 minutes.
- Mix in ½ cup of the chopped cilantro and ½ cup of the chopped parsley, reserving the remainder of the fresh herbs as a garnish at the end.
- Adjust seasoning levels with salt and freshly ground black pepper.
- When you are satisfied with the taste of the sauce, using the back of a spoon, push down into the sauce to create 12 small holes, or dimples, in the surface of the tomato sauce.
- These holes will be where your eggs are positioned. Crack the 12 quail eggs gently into the small holes you have prepared, and cover with a lid to steam the eggs.
- Check the eggs after 2 minutes, and remove lid and serve once the egg whites have cooked through and the egg yolks are still soft.
- Garnish with the remaining fresh herbs and serve with a hot, crusty, and toasted loaf of bread, buttered.