Indian Spiced Tomato Quail Eggs (Egg Curry, Low-Carb)

Ingredients

• 18 eggs quail eggs
• 2 tbsp olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 1 tbsp fresh ginger
• 2 tbsp tomato paste
• 1 cup crushed tomatoes
• 1 tsp garam masala
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• 1/2 tsp chili powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream
• 2 tbsp fresh cilantro
• 1/2 cup water

Instructions

1. 1

   Prep (20 minutes): Boil quail eggs for 4–5 minutes until just set, then cool, peel, and set aside. Finely chop the onion; mince garlic and ginger; measure spices; chop cilantro.

2. 2

   Cook (30 minutes): Heat olive oil in a skillet over medium heat. Sauté onion until soft and lightly golden, 8–10 minutes. Add garlic and ginger and cook 1 minute.

3. 3

   Cook (30 minutes): Stir in tomato paste and cook 2 minutes to darken slightly. Add crushed tomatoes, water, garam masala, cumin, coriander, turmeric, chili powder, salt, and black pepper. Simmer until thickened, 12–15 minutes.

4. 4

   Cook (30 minutes): Add the peeled quail eggs to the masala and simmer gently 5 minutes to heat through and coat.

5. 5

   Cook (30 minutes): Reduce heat to low. Stir in heavy cream and warm for 1–2 minutes without boiling. Turn off heat and finish with cilantro.