Quail Eqq Shakshuka

The pandemic has given us a little more time to explore new culinary creations.  Something Classic Chef Chris Boyleston shares this impromptu recipe made with local quail eggs. Shakshuka literally means "all mixed up." And, we are all a little mixed up now.



2T Vegetable Oil

2 Red Bell Peppers Diced

4 Garlic Cloves Minced

6 Tomatoes Crushed

2T Harissa

2T Tomato Paste

2 Onions Diced

2 Green Tomatoes Diced

2T Parsley Finely Chopped

2 Quail Eggs 

Heat the oil in large frying pan oven medium heat and add spices, tomato paste, harissa, peppers, and garlic. Cook for 8 minutes or until peppers are soft. Add tomatoes and bring to a gentle simmer and cook for an additional 10 minutes until the sauce has thickened. Adjust seasoning with salt and pepper.

Make wells in the sauce large enough to fit the eggs. Gently crack the eggs into the wells. Continue cooking until eggs whites become firm. About 3 or 4 minutes. Remove from heat and allow to settle. Top with parsley and serve.

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