Quail Eggs Sunny-side Up are a simple, quick, and truly delicious dish. It’s a last-minute dinner rescue recipe that the whole family always enjoys. Sometimes my mom would prepare them only with onions and tomatoes, and other times she would add a bit of bell pepper to make them tastier. In any case, they can be enriched with whatever we like, perhaps even with some grated Parmesan cheese.
If you like quail eggs and not just them, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 package Quail Eggs
- 7 oz Cherry Tomatoes
- 1 Small Onion
- 7 oz Yellow Bell Pepper
- 4 slices Whole Wheat Bread
- to taste Extra Virgin Olive Oil
- to taste Salt and Pepper
Tools
- 1 Pan non-stick
Preparation
After washing and drying the bell pepper, cut it into strips not all thin, so some remain crunchy. Do the same with the onion and also slice the cherry tomatoes.
Put two or three tablespoons of extra virgin olive oil in a non-stick pan and immediately add the onion. Also, add the bell peppers, a pinch of salt, and sauté. Add the cherry tomatoes and continue cooking until they are well wilted.
At this point, all that’s left is to crack the quail eggs over them, but do it gently because they break easily. Cook them for just a few minutes, as otherwise, they might dry out. Finally, if you like, sprinkle them with freshly ground pepper.
Serve our Quail Eggs Sunny-side Up immediately, very hot, perhaps accompanied by some walnut bread slices.
Advice:
Quail eggs can be stored in the refrigerator for one day, but in an airtight container.
If you still haven’t figured out the pepper you like best, I recommend trying Madagascar pepper. It is sold in grains, to grind fresh on the spot.
It costs a bit, but once tried, you won’t abandon it: it is a pepper with an intense flavor and aroma.
You will realize how little is needed to enrich your dishes.
