Mexican Chipotle-Lime Quail Eggs with Avocado Crema

Ingredients

• 18 large quail eggs
• 2 medium avocados
• 2 tbsp lime juice
• 2 tbsp cilantro(optional)
• 1 tbsp chipotle in adobo sauce (chopped)
• 1 tsp adobo sauce (from the can)
• 1 tbsp olive oil
• 2 cloves garlic
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp water(optional)
• 1/4 cup plain Greek yogurt(optional)

Instructions

1. 1

   Prep (20 minutes total): Place quail eggs in a saucepan and cover with cold water. Bring to a boil, then reduce to a gentle simmer and cook 4 minutes. Meanwhile, prepare a bowl of ice water.

2. 2

   Cook (25 minutes total): Drain eggs and immediately transfer to ice water to cool for 5 minutes, then peel carefully. Pat dry.

3. 3

   Make chipotle-lime coating: In a skillet over medium heat, add olive oil. Sauté minced garlic for 30–45 seconds. Stir in chopped chipotle, adobo sauce, cumin, smoked paprika, salt, and black pepper. Add lime juice and 2 tbsp water if needed; simmer 3–4 minutes to thicken slightly.

4. 4

   Coat eggs: Add peeled quail eggs to the skillet and gently toss to coat. Simmer 8–10 minutes, turning occasionally, until the sauce clings to the eggs.

5. 5

   Make avocado crema: Scoop avocado flesh into a blender or bowl. Add lime juice, cilantro (if using), and Greek yogurt (if using). Blend or mash until smooth; season with a pinch of salt and pepper.

6. 6

   Serve: Spoon avocado crema onto plates and top with chipotle-lime quail eggs. Spoon any remaining sauce over the top.