Poached quail eggs in tomatoes sauce

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Poached quail eggs in tomatoes sauce

Poached quail eggs in tomatoes sauce - The Petit Gourmet
Poached quail eggs in tomatoes sauce – The Petit Gourmet

So, ok you already know I am addicted to soup, but I also love dishes with some kind of sauce you can get you hands dirty with; and of course putting together runny eggs with sauce is like the ultimate sauce dish! You will have to love runny eggs of course.

This dish is inspired by the popular dish “Shakshouka” that means “a mixture” in Tunisian Arabic or other maghrebi dialects.It is likely that it was first known as chakchouka, a Berber word meaning a vegetable ragout. Shakshouka is a staple of Moroccan, Tunisian, Libyan, Algerian and Egyptian cuisines traditionally served in a cast iron pan or tajine with bread to mop up the sauce. It is also popular in Israel, where it was introduced by Tunisian Jews, hundreds of thousands of whom immigrated to Israel during the 1950s.

Poached quail eggs in tomatoes sauce - The Petit Gourmet
Poached quail eggs in tomatoes sauce – The Petit Gourmet

Huevos de codorniz escalfados en salsa de tomates

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 2
Author: Gaila - The Petit Gourmet
5 from 1 vote
Print Rate

Ingredients

  • 8 to matoes grated
  • 12 quail eggs
  • 2 Tablespoons olive oil
  • 1 small onion minced
  • 1/2 red bell pepper cut into small cubes
  • 2 cloves garlic minced
  • 1/4 teaspoon paprika
  • 1/4 cup chopped parsley
  • 1 tablespoon of tomato paste
  • salt and pepper to taste

Instructions

  • Heat large frying pan on medium heat. Heat the oil, then cook onions and garlic until they are soft.
  • Add grated tomatoes with juices, bell pepper, tomato paste and paprika. Stir till everything is combined well. Bring the sauce to a low boil, then reduce heat to low. Stir in the parsley and simmer the sauce on low heat for about 5 minutes.
  • Crack the eggs into the tomato sauce, then cover the pan. Poach the eggs in the sauce for about 3 - 5 minutes, or until the whites are set and the yolk is still runny. If you have clay cooking dishes do individual portions if not, spoon the egg and tomato sauce over toast. Serve right away.

Nutrition

Serving: 2Ounces | Calories: 105kcal | Carbohydrates: 21g | Protein: 4g | Sodium: 2mg | Fiber: 1g | Sugar: 1g
Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!

Happy cooking!


 

Poached quail eggs in tomatoes sauce - The Petit Gourmet
Poached quail eggs in tomatoes sauce – The Petit Gourmet

Así que, bien que como ya saben que soy adicta a las sopas, (Aunque pudiera convivir totalmente con Mafalda, a pesar de esto)  pero también me encantan los platos con algún tipo de salsa donde uno se pueda ensuciar las manos; y por supuesto la elaboración de huevos con salsa de tomate es como lo último en platos para salsear! Claro para esto le deben gustar los huevos con las yemas liquidas, por supuesto.

Este plato está inspirado en el popular plato “shakshouka” que significa “una mezcla” en árabe (Túnez) y otros dialectos magrebíes, es probable que su origen sea la palabra chakchouka, una palabra bereber que significa un ragú vegetal. Shakshouka es un plato básico para las cocinas marroquí, tunecina, libia, argelina y egipcia tradicionalmente servido en una sartén de hierro fundido o tajine con pan que recoger la  salsa. También es popular en Israel, donde fue introducido por los Judíos de Túnez, cientos de miles de los cuales emigrarón a Israel durante la década de 1950.

Poached quail eggs in tomatoes sauce - The Petit Gourmet
Poached quail eggs in tomatoes sauce – The Petit Gourmet

Huevos de codorniz escalfados en salsa de tomates

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 2
Author: Gaila - The Petit Gourmet
No ratings yet
Print Rate

Ingredients

  • 8 to mates rallados
  • 12 huevos de codorniz
  • 2 cucharadas de aceite de oliva
  • 1 cebolla pequeña picada
  • 1/2 pimiento rojo cortado en cubos pequeños
  • 2 dientes de ajo picados
  • 1/4 cucharadita de pimentón
  • 1/4 taza de perejil picado
  • 1 cucharada de pasta de tomate
  • sal y pimienta al gusto

Instructions

  • Calentar una sartén grande a fuego medio. Calentar el aceite, luego cocinar la cebolla y el ajo hasta que estén suaves. Agregue los tomates rallados con todo el liquido, el pimiento, pasta de tomate y pimentón. Revuelva hasta que todo se combine bien. Deje la salsa hervir, entonces reduzca el fuego a bajo.
  • Agregue el perejil y cocine a fuego lento la salsa durante unos 5 minutos.
  • Rompa los huevos en la salsa de tomate, a continuación, cubra el sartén. Escalfar los huevos en la salsa durante unos 3-5 minutos, o hasta que las claras estén cocidas y las yemas estén todavía líquidas. Si tiene cazuelas de barro haga porciones individuales y sirva acompañado de pan tostado. Si no, con la ayuda de un cucharón coloque los huevos y salsa de tomate sobre pan tostado. Servir de inmediato.

Nutrition

Serving: 2Ounces | Calories: 105kcal | Carbohydrates: 21g | Protein: 4g | Sodium: 2mg | Fiber: 1g | Sugar: 1g
Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!

 

Poached quail eggs in tomatoes sauce - The Petit Gourmet
Poached quail eggs in tomatoes sauce – The Petit Gourmet

Sean felices cocinando!

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Gaila Pérez Orsini

As certified holistic nutrition coach & a cook, we work with people like you and me, all over the world. Here, you will be empowered in your wellness journey with wholesome recipes & holistic guidance.

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4 thoughts on “Poached quail eggs in tomatoes sauce

  • altagracia cheas

    Es muy valioso este sitio web porque presenta una serie de recetas tanto internacionales como nacionales de fácil ejecucion y con materiales comunes, me encanta, ademas de que incursiona en la comida francesa, marroquí, española y dominicana entre otras. Me encanta, felicidades.

    View all 1 replies
  • Hello Gaila, it’s been ages since I last ate quail eggs. This dish of yours made me want to have these little beauties again. I adore the flavour combination of tomatoes with eggs. Pictures are fantastic too, show the essence of the dish!

    View all 1 replies
    • Hi Georgina! yes these little beauties are delicious! I really love eggs and there are just amazing!

5 from 1 vote (1 rating without comment)

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