Delicious Fried Quail Eggs With Spinach & Chickpeas

Serving of fried quail eggs with chickpeas

Whether you’re looking for a hearty breakfast or a satisfying brunch, this delicious recipe with fresh spinach, chickpeas, and nutrient-rich fried quail eggs will definitely make you happy. Flavored with cumin seeds, smoked paprika, and vegetable broth, this easy-to-make dish will make everyone’s taste buds crave for more!

The best part about it? It only takes a few minutes to cook! Even if you’ve never cracked an egg before, you’ll manage just fine. Here’s everything you need to know about this delicious recipe!

Ingredients

  • 3 tablespoons cold-pressed, organic olive oil
  • 4 medium-sized garlic cloves, sliced
  • 8 cups or roughly 2 kg spinach (you’ll be left with very little once it’s cooked)
  • pink Himalaya salt and pepper
  • 1 cup or about 250 g chopped red onion
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon smoked paprika
  • 2 15-ounce cans or roughly 850 g chickpeas, rinsed
  • 10 whole Kumato tomatoes or 5 ordinary, large ones
  • 3 cups or about 700 ml vegetable broth
  • 20 fresh quail eggs

HOW TO COOK FRIED QUAIL EGGS WITH CHICKPEAS AND SPINACH:

Preparing the chickpeas and spinach:

1. Start your fried quail eggs dish by preparing your ingredients. Give the vegetables a good wash. Then, grab the medium-sized garlic cloves and slice them thinly. Do the same with the onion, but chop the spinach coarsely.

2. Grab a heavy, large pot and drizzle about 1 tablespoon of extra virgin, cold-pressed olive oil. Heat it over medium heat. When the oil is warm (not hot!), add 1 garlic clove and stir it in until it turns golden brown. This should take about 1-2 minutes.

3. Then, gradually add the coarsely chopped spinach. Cook it until it’s wilted but still bright green. This should take about 3 minutes. Now transfer everything to a medium-sized bowl and set it aside. Use kitchen paper to wipe out the pot.

4. Heat up 2 tablespoons of olive oil in the same pot over medium heat. When it is warm add the red onion and 3 garlic cloves. Cook the vegetables stirring often, for 3-4 minutes. This will soften the onion. Next, add the cumin seeds and smoked paprika. Stir everything until the cumin is toasted and releases its fragrance. This should take about 1-2 minutes.

5. Add the canned chickpeas along with the tomatoes and stir. Cook everything until the tomatoes begin to caramelize and the chickpeas turn brown. This should take about 10 minutes.

6. Now it’s time to add the vegetable broth and bring everything to a simmer. Reduce the heat to medium, simmer, and occasionally mash some chickpeas with the back of the spoon or a potato masher if it’s easier for you. Do this until the sauce thickens. This should take about 15 minutes.

7. When this is done, it’s time to fold in the spinach that you set aside. Again, bring everything to a simmer in order to mix the flavors and add more broth if the mixture turns too thick.

Preparing the fried quail eggs:

1. Next, pour olive oil into a large skillet and heat it. Grab the previously cracked quail eggs and put them into the hot oil making sure they are evenly spread out.

2. Next, grab a large spoon and baste only the whites with oil until they are set and the edges turn crunchy and golden brown. Be careful not to baste the yolks! Then, season the fried quail eggs with pink Himalaya salt and pepper.

3. Transfer the eggs to a plate. To serve, spoon some chickpea stew into bowls and top them with fried quail eggs!

Preparation time: approximately 45 minutes
Cooking time: 1 minute
Serves 4

 

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