Shakshuka-Style Quail Eggs in Tomato Pepper Sauce

Ingredients

• 8 large quail eggs
• 1 tbsp olive oil
• 1/2 small onion
• 2 cloves garlic
• 1/2 medium red bell pepper
• 1 tbsp tomato paste
• 1 cup crushed tomatoes
• 1/4 cup water
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground coriander
• 1/4 tsp chili flakes(optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice(optional)
• 2 tbsp fresh parsley(optional)

Instructions

1. 1

   Prep (10 minutes): Hard-boil quail eggs for 3 minutes, then cool under cold water and peel. Dice onion and bell pepper; mince garlic.

2. 2

   Cook sauce (about 7 minutes): Heat olive oil in a small skillet over medium heat. Sauté onion and bell pepper until softened, 4–5 minutes. Stir in garlic for 30 seconds, then add tomato paste and cook 1 minute.

3. 3

   Simmer (about 5 minutes): Add crushed tomatoes, water, cumin, smoked paprika, coriander, chili flakes (if using), salt, and black pepper. Simmer until slightly thickened, about 5 minutes.

4. 4

   Poach and finish (about 3 minutes): Make small wells in the sauce. Add peeled quail eggs and gently spoon sauce over them. Simmer gently until jammy and runny, about 2–3 minutes.

5. 5

   Serve: Stir in lemon juice (if using) and top with parsley (if using).