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...
- 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
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.
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