Shakshuka with quail eggs and mozzarella

Shakshuka with quail eggs and mozzarella: A colorful feast on every plate

I present to you an enticing and flavorful recipe, ideal for a refined brunch or a light yet characterful dinner. Shakshuka is a dish that has gained popularity in numerous corners of the world, becoming a symbol of communal family meals. This version with quail eggs and mozzarella will not only delight your taste buds but also add a touch of originality to your dishes.

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 4

Ingredients

- 1 medium onion (about 160 g, peeled and diced)
- 2 tablespoons extra virgin olive oil (cold-pressed)
- 150 g multicolored bell pepper (diced)
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon hot paprika (optional, for extra spiciness)
- 1 teaspoon dried thyme
- 1/2 teaspoon ground pepper
- 300 g tomato paste (preferably homemade, but you can use canned crushed tomatoes)
- 400 g diced tomatoes (canned)
- 11 quail eggs
- 80 g mini mozzarella (or diced mozzarella)
- 1 tablespoon grape molasses
- Salt, to taste
- Pepper, to taste
- A bunch of chives (finely chopped)
- Organic whole grain oat cakes (for serving)

Necessary utensils

- Non-stick frying pan
- Wooden spatula
- Measuring cups and spoons
- Lid for the frying pan

Preparation steps

1. Preparing the vegetable base: Start by heating the non-stick frying pan over medium heat. Add the two tablespoons of olive oil, then the diced onion. Sprinkle a little salt to help release moisture from the onion. Cook the onion for 1-2 minutes, stirring constantly, until it becomes translucent and slightly soft.

2. Adding the peppers and spices: Once the onion has softened, add the multicolored bell pepper and stir well. Continue cooking for another 1-2 minutes. Now is the time to add the cumin, sweet paprika, and hot paprika (if using). Stir to combine the flavors and let them sauté together.

3. Including the tomatoes: Add the tomato paste, dried thyme, pepper, and canned diced tomatoes. Mix everything well, then let the sauce simmer for 5-8 minutes, stirring occasionally. Finally, add the grape molasses and adjust the taste with salt and pepper, as preferred.

4. Adding the quail eggs: Once the sauce has thickened slightly, create small cups in the tomato sauce and carefully crack the quail eggs into each cup. Cover the pan with a lid and let it cook on low heat for 2-3 minutes, or until the whites are set but the yolks remain slightly runny. It is recommended not to leave them too long to maintain the delicate texture of the yolks.

5. Finishing touch: Turn off the heat, remove the lid, and add the mini mozzarella on top. Cover again for a minute to allow the cheese to melt slightly. Finish with a bunch of finely chopped chives for an extra touch of freshness and flavor.

6. Serving: Serve the shakshuka from the pan, alongside whole grain oat cakes, which are excellent for 'dipping' into the delicious sauce. You will notice how each bite is an explosion of flavors!

Helpful tips:

- Cooking technique: You can adjust the cooking time of the quail eggs according to your preferences. If you prefer them more cooked, you can leave them a few extra minutes.
- Ingredient variations: Instead of mini mozzarella, you can use feta or goat cheese for a saltier note. You can also add vegetables like spinach or zucchini to diversify the recipe.
- Tomato paste: If you have time, making tomato paste at home will give you a fresher and more intense taste. Simply boil fresh tomatoes and puree them for a smooth texture.
- Pairings: Shakshuka pairs wonderfully with a crispy green salad or freshly baked focaccia to complete the meal. Additionally, a cup of mint tea or fresh lemonade will add a touch of freshness.

Nutritional benefits:

This recipe is not only tasty but also very healthy. Quail eggs are an excellent source of protein and are high in vitamins and minerals. Tomatoes are rich in lycopene, an antioxidant that helps protect the body. Extra virgin olive oil brings healthy fatty acids, essential for a balanced diet.

Frequently asked questions:

- Can I use chicken eggs instead of quail eggs? Yes, but you will need to adjust the cooking time as chicken eggs are larger and require more time to cook.
- How can I make the sauce spicier? Add more hot paprika or even some slices of fresh chili pepper to the sauce.
- Can I prepare shakshuka in advance? It is generally recommended to consume it freshly cooked, but you can prepare the sauce beforehand and add the eggs just before serving.

With this shakshuka recipe with quail eggs and mozzarella, you will transform a simple lunch or dinner into a true culinary experience. Don't forget to enjoy every bite and share this delicacy with your loved ones!