Shakshuka with Quail Eggs
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Shakshuka with Quail Eggs is cast iron skillet made, simple and easy vegetarian lunch or dinner with feta sprinkled on the top ! Quick and healthy lunch or week dinner !
This easy shakshuka recipe with quail eggs was on my „to publish“ list for quite a long time. It’s one of those classic Mediterranean dishes, using simple available ingredients and is so healthy and simple to make.
Also, yu can prepare Shakshuka with Quail Eggs using canned whole peeled tomatoes in tomato sauce (pelatti).
The best, of course, is to use fresh vegetables but canned version is also great! All you need is some olive oil, red bell pepper, onions, tomatoes and quail eggs. However, herbs and spices are optional ingredient: you add them according to your preferences. Of course, you can always use normal sized chicken eggs. Just please take care of the size. One normal egg has the size of approximately 3 quail eggs.
Once the sauce gets thick consistency, you just crack the eggs on the top, cover your pan and leave it to cook for additional 7 minutes and your meal is ready.
What language is Shakshuka?
Arabic. It is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, which is often spiced with cumin in cast iron dish. It is believed to have a Tunisian origin. Shakshuka means “a mixture” or “shaken” in Tunisian dialect.
What is the best time of the day to eat shakshuka?
Eat shakshuka as a hearty breakfast, lunch, dinner, or serve it as an impressive brunch dish for a crowd. Everybody loves it. It is healthy, simple and soooo amazing!
What do people eat shakshuka with?
It is traditionally served for breakfast with warm pita bread, challah, or naan. A slice of baguette is quite all right too!
Also it pairs well with polenta, roasted potatoes, herb salad, cucumber salad, or Greek salad.
Can you eat Shakshuka next day?
Absolutely! Leftovers will keep in the fridge for up to 1 week or can be frozen. To serve, warm in a pan with a little oil and top with cheese / nuts / herbs.
Shakshuka with Quail Eggs
Shakshuka with Quail Eggs is cast iron skillet made, simple and easy vegetarian lunch or dinner with feta sprinkled on the top ! Quick and healthy lunch or week dinner !
Ingredients
- 1 1/3 Tbsp olive oil
- 1 cup spring onions, finely sliced ( 3 spring onions )
- 1 ½ cup red bell pepper, cubed
- Pinch of sugar
- Salt to taste
- 1 garlic clove,finely chopped
- 2 cups pelatti, finely chopped
- ½ tsp smoked paprika
- 1 tsp Mediterranean spices mix
- 7 quail eggs
- Feta cheese to taste
- Sliced spring onions to garnish
Instructions
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Combine spring onions, bell pepper and olive oil in large frying pan and cook for 15 mins.
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Add garlic and pelatti. Combine and cook for 10 minutes. Add smoked paprika and spices.Combine again.
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Using tablespoon, make small wells in the sauce and crack quail egg into each well. Cook covered for 7 minutes or until eggs are done to your taste.
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Garnish with crumbled Feta cheese, black pepper and sliced spring onions.
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Serve immediately.
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