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 co...
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.
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
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Grilled quail is great year-round, but with spring coming up, we look to see what's popping outside to complement the birds. Fig leaves are a favorite spring arrival, and their coconut aroma makes the...
