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.