This recipe was created for and inspired by john.e’s college friend who is the proud owner of Spade & Feather in Toronto, Canada. Spade & Feather offers a wide selection of products for urban gardeners, farmers, and poultry keepers alike. Links and contact information can be found at the end of this post. (Disclaimer: I did not receive any compensation for this post. The opinions in this post are mine alone.)
Recently, a group of college friends got together for Saturday brunch. Dan from Spade & Feather, being one of them. He brought along two dozen fresh quail eggs and gave them to john.e. Not ever cooking with, or even tasting quail eggs before, I was a little apprehensive, but I’m so glad I took on the challenge.
The eggs were the perfect accompaniment to my Moroccan inspired tomato sauce. They cooked up quickly and added a creamy, cooling element to the somewhat spicy sauce. Truth be told, between the two of us, there was very little left over!
This sauce, although maybe not authentically Moroccan, does have a large Moroccan-inspired taste due to the choice of ingredients. The parsley, chickpeas, cumin, paprika, oregano, and olive oil are all common ingredients in Moroccan cuisine.
The sauce is started like many other sauces – sautéing the onion in olive oil, salt, and pepper. Once the onions are translucent, add the garlic and red pepper. Add the cumin, oregano, and paprika. Sauté for a minute or so and add the tomato paste, canned tomatoes, chickpeas, and spinach. Simmer for 30 minutes, stirring occasionally. After 30 minutes, make small wells in the sauce with the back of a teaspoon. Drop one quail egg into each well. It’s a good idea to crack each egg and place individually into a small ramekin. This will allow for easy placement and equal cooking time. Place a lid on the skillet and simmer for 5-10 minutes. Once the eggs are white, they are cooked. To serve, top with fresh parsley and Parmesan cheese.
I served this dish with sliced baguette. The bread made a lovely vessel for scooping up the sauce and wiping the bowl clean. 🙂
To make this dish, you will need:
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 large onion, diced
- 1 red pepper, chopped
- 4 cloves garlic, minced
- 2 cans whole tomatoes, slightly crushed
- 1 can tomato paste
- 1 can chickpeas, drained and rinsed
- 2 tablespoons paprika
- 1 tablespoon dried oregano
- 1/2 teaspoon cumin powder
- 1 300 gram package frozen chopped spinach, thawed and squeezed dry
- 1/4 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- 6-8 fresh quail eggs
I hope you enjoy this dish as much as we did! The quail eggs were delicious and will certainly become a part of our regular menu.
If you live in the Toronto area, or for shipping information, you can contact Dan Pryce of Spade & Feather at: 647-668-1768
Or follow Spade & Feather at:
Facebook.com/spadefeather | Twitter: @spadefeather | Instagram: @spadefeather