John Myers
Quail Egg Omelette with Savory Tomatoes
The perfect quail egg omelette with savory tomatoes recipe with a picture and simple step-by-step instructions.
- 24 Quail eggs (or alternatively 6 small chicken eggs)
- 1 Onion approx. 50 g
- 2 Garlic cloves
- 1 Red chilli pepper
- 1 piece Ginger
- 2 tbsp Oil
- 1 tbsp Italian herbs
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tsp Mild curry powder
- Farmer’S bread
- Butter
- Salt
- 2 Basil tips for garnish
- Gently whip the quail eggs into a bowl. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Cut the tomatoes crosswise, scald with boiling water, peel and dice. Heat the oil (2 tbsp) in a pan, fry the onion cubes with the garlic clove cubes, ginger cubes and chilli pepper cubes vigorously / stir fry. Add the tomato cubes, fry and mash them. Season with Italian herbs (1 tbsp), coarse sea salt from the mill (2 big pinches and colored pepper from the mill (2 big pinches). Spread the quail eggs over the top and simmer for about 5 minutes with the lid closed Dust with mild curry powder (1 teaspoon) and serve the quail egg omelette with hearty tomatoes and farmhouse bread with butter and salt, garnished with basil tips.
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