Chef Kyle's Shakshuka with Quail Eggs
- Prep time: 10 minutes
- Cook time: 25 minutes
- Servings: 2-3
This vibrant, spiced tomato dish is Chef Kyle's take on a Middle Eastern classic — and we’ve made it even better with the delicate richness of Spring Creek quail eggs. The silky yolks nestle into a jammy tomato base, soaking up all the smoky, aromatic spices. Perfect for breakfast, brunch, or a quick weeknight dinner, this skillet is as beautiful as it is satisfying. Serve with crusty bread for the ultimate scoop-and-savour experience.
Ingredients
- ¼ cup olive oil
- ½ onion, sliced
- 2 cups cherry tomatoes, halved
- 1 tbsp smoked paprika
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp salt
- ½ cup vegetable stock
- 10–12 Spring Creek quail eggs
Instructions
Sauté the onions: Heat olive oil in a medium skillet over medium heat. Add onion and cook for 3–5 minutes, or until softened.
Build the sauce: Add cherry tomatoes, smoked paprika, turmeric, coriander, cumin, and salt. Cook for 10–15 minutes, stirring occasionally, until tomatoes are blistered and jammy.
Add stock: Pour in vegetable stock and simmer for 5–8 minutes, or until the sauce thickens slightly.
Cook the eggs: Use a spoon to create small divots in the sauce. Crack the Spring Creek quail eggs into each divot. Cook for 3–5 minutes, or until the whites are set (cover the skillet if needed).
Serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh herbs of your choice and serve hot with toasted bread.
Pro Tips
For extra depth, roast the cherry tomatoes before adding them to the skillet.
Fresh parsley, cilantro, or dill all pair beautifully as garnish.
Swap vegetable stock for chicken stock if you want an extra savoury flavour.
