Aug 16, 2017

Quail Egg Shakshuka

3 TBL Extra Virgin Olive Oil
1 Large Onion minced
3 Cloves of Garlic Minced
1 Large Red Bell Pepper Diced Small
1 tsp Toasted Ground Cumin
1 tsp Sweet Pimenton
1/8 tsp Crushed Red Chilies
1 (28 oz) Can Diced Tomatoes
Salt and Pepper to taste
1 Dozen Quail Eggs
1 Cup Crumbled Feta (optional)
2 TBL Chopped Cilantro
Pita Bread for serving

Preheat Oven to 375 F
Bring a large cast iron skillet to a medium temperature, add olive oil.  Once the oil is shimmering, add the onion and pepper and cook until softened.  Add the garlic, after 1 minute add the spices.  Once you smell the aroma of the spices add the tomatoes and season with salt and pepper.  Simmer for about 10 minutes.  Stir in the Feta (if using), remove from the heat and cool slightly.
Using a spoon, make small evenly spaced wells in the tomato mixture.  Crack the eggs, one at a time into a small ramekin, and transfer into wells.  Season the tops of the eggs with salt and pepper, and transfer to the oven and bake until the eggs set, about 5-7 minutes. Remove from the oven, sprinkle with cilantro and serve with warm pita bread. 

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