Shakshuka with Quail Eggs
Breakfasts • Arabian
Description
In this recipe, roasted bell pepper is the star ingredient. First, it needs to be roasted in the oven, and then simmered with other vegetables in wine and cider. Recipe from a popular American restaurant.
Ingredients
- Quail Egg 10 pieces
- Tomatoes 10 oz
- Onion 5 oz
- Orange Bell Peppers 10 oz
- Black Cumin (Cumin) 0 oz
- Salt 0 oz
- Ground Black Pepper 0 oz
- Butter 0 oz
- Cider 0 fl oz
- Dry White Wine 0 fl oz
- Spiced Tomato Juice 0 fl oz
- Sugar 0 oz
- Cilantro 0 oz
Step-by-Step Guide
Step 1
Roast the red bell peppers in the oven, peel off the skin, remove the stem, and clean out the seeds. Blanch the tomatoes and peel off the skin. Dice the fresh onions into small cubes, and chop the tomatoes and peppers into slightly larger pieces.
Step 2
First, in a heavy-bottomed cast iron skillet, sauté the onion until it becomes translucent. Then, add the chopped tomatoes and roasted bell peppers, along with cider and white wine. Once the liquid has reduced to about half its volume, taste and if it's too sour, add a bit of sugar, 50 grams of fresh tomato puree (not commercial tomato juice), and freshly chopped cilantro, along with salt, pepper, and cumin. Stir and keep on low heat until the vegetables are soft.
Step 3
Gently crack the quail eggs into a bowl and add them to the sauce with the heat turned off, making a slight indentation for each yolk.
Step 4
It's best to serve it directly from the same cast iron pot.
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