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DEEPDENE GARAGE

SHAKSHUKA WITH QUAIL EGGS

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Serves: 2

An easy version of a breakfast dish popular in the Middle East and North Africa.


Ingredients

1 T. olive oil

1 c. green bell pepper, coarse chopped

1/2 c. sweet onion, coarse chopped

1-16 oz. jar Mina Shakshuka sauce

6 Greenbrier Farms fresh quail eggs

coarse kosher salt and fresh ground pepper to taste

2 T. fresh parsley, chopped

warm naan bread or pita bread

To Prepare

In a 12-inch cast iron skillet or deep frying pan, saute the bell pepper and onion in the olive oil over medium-high heat. Cook until the onion is translucent and peppers begin to brown. Add Mina Shakshuka sauce and bring to a simmer for about 15 minutes.

Crack open 1 quail egg into a small bowl, carefully, so that the yolk does not break. Pour the egg slowly onto the sauce in the skillet. Repeat with the rest of the quail eggs. Cook for a few minutes until the whites of the eggs are opaque and the yolks look slightly thickened. Season with salt and pepper. Top with fresh parsley.

To Serve

Bring hot shakshuka skillet to the table and serve with warm pita bread or naan.



Eddie's Recipe Tip:

For a heartier breakfast, try browning chorizo or Italian sausage in the skillet with the onion and peppers.