Quail Egg Shakshuka
2 servings
15 minutes
In this recipe, baked bell peppers are the most active ingredient. They must first be baked in the oven, and then simmered in wine and cider with other vegetables. Recipe from the restaurant "SibirSibir".
1
Roast the red ground sweet pepper in the oven, peel off the skin, cut off the stem, and remove the seeds. Blanch the tomatoes and peel them. Chop the fresh onion into small cubes and cut the tomatoes and pepper into slightly larger pieces.
- Red sweet pepper: 300 g
- Tomatoes: 250 g
- Onion: 160 g
2
First, sauté the onion in a thick-bottomed cast iron skillet until translucent, then add chopped tomatoes and roasted peppers, cider and white wine. When the liquid reduces to about half its volume, taste and add a bit of sugar if it's sour, 50 grams of tomato fresh (not industrial tomato juice), fresh chopped cilantro, salt, pepper and cumin. Stir and keep on low heat until the vegetables are soft.
- Onion: 160 g
- Tomatoes: 250 g
- Red sweet pepper: 300 g
- Cider: 50 ml
- Dry white wine: 50 ml
- Sugar: 10 g
- Tomato juice: 50 ml
- Coriander: 15 g
- Salt: 7 g
- Ground black pepper: 5 g
- Caraway: 5 g
3
Carefully place the quail eggs into the sauce with a spoon after turning off the heat, making a shallow indentation for each yolk.
- Quail egg: 10 pieces
4
It's better to serve without transferring to another dish, in the same cast iron pot.