Quail Eggs in Purgatory

This quick, easy dish is great for breakfast or brunch. “Purgatory” refers to the heat of this dish, which can be turned up or down; experiment with chipotle peppers or adobo sauce, or just stick with crushed red pepper. The little quail eggs make for a great conversational piece around the spring brunch table.  

By / Photography By Shell Royster | April 24, 2018

Ingredients

  • 1 tablespoon olive oil 
  • ¼ cup yellow onion, chopped 
  • 1 clove garlic, minced 
  • 1 (12-ounce) can diced tomatoes with green chilies, drained
  • 2 quail eggs
  • Crushed red pepper, to taste

Instructions

Heat the oil in two mini cast iron skillets; add onion and garlic to each pan and sauté until browned. Add about 4 ounces of drained, diced tomatoes to each and cook on low until slightly bubbly.  

With a teaspoon, make an indentation into each skillet, and crack a single egg into the indentation. Add red pepper, if desired. Cook on low-medium heat until whites are set and yolk is runny. 

Serve with crusty bread or on greens.  

Serves 1

More Quail Recipes

Deviled Manchester Quail Eggs

Deviled quail eggs are a delightful appetizer or a great snack. Use your imagination with ingredients—you may be surprised at how good they are with non-traditional fillings. Make them as simple or...

Ingredients

  • 1 tablespoon olive oil 
  • ¼ cup yellow onion, chopped 
  • 1 clove garlic, minced 
  • 1 (12-ounce) can diced tomatoes with green chilies, drained
  • 2 quail eggs
  • Crushed red pepper, to taste

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