Mexican Salsa Verde Quail Eggs with Zucchini Ribbons

Ingredients

• 18 eggs quail eggs
• 1 cup salsa verde
• 2 medium zucchini
• 1/4 cup cilantro
• 1 lime lime
• 2 cloves garlic(optional)
• 1 tbsp olive oil(optional)
• 1/4 tsp salt(optional)
• 1/8 tsp black pepper(optional)
• 1/8 tsp red pepper flakes(optional)

Instructions

1. 1

   Prep (20 minutes): Rinse quail eggs. Trim zucchini and use a spiralizer or vegetable peeler to make ribbons; pat dry. Finely chop cilantro. Mince garlic (if using). Zest and juice the lime.

2. 2

   Cook (25 minutes): In a medium saucepan, warm olive oil (if using) over medium heat. Add garlic (if using) and cook 30–60 seconds until fragrant. Stir in salsa verde and bring to a gentle simmer.

3. 3

   Add quail eggs to the simmering salsa verde. Reduce heat to maintain a gentle simmer and cook until jammy, about 20–22 minutes (do not boil hard). If salsa thickens too much, add 1–2 tbsp water as needed.

4. 4

   Finish: Season salsa with salt, black pepper, and red pepper flakes (if using). Toss zucchini ribbons with half the lime juice and a pinch of salt. Spoon jammy quail eggs and salsa verde over zucchini ribbons. Top with cilantro and remaining lime juice (and lime zest if desired).