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 30 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!
HOW TO MAKE FRIED QUAIL EGGS WITH CHICKPEAS AND SPINACH
Fried quail eggs are delicious and they’re even easier to make than chicken eggs. How so? Well, it takes half of the time to fry these little, creamy delights. And this recipe is particularly easy to make, even if it’s your first time cooking.
You can jump to the last step of the recipe and simply fry the quail eggs and enjoy them as such, or you can follow through and prepare a more complex and nourishing meal. And by “complex” I really don’t mean “complicated”!
Fried Quail Eggs With Chickpeas And Spinach
- 4 tbsp olive oil extra virgin
- 4 garlic cloves small
- 8 cups baby spinach
- 1 onion
- 1 tsp smoked paprika
- 15 ounce canned chickpeas
- ⅓ tsp coriander seeds
- 24 quail eggs
- 4 tomatoes crushed
- 3 cups vegetable broth
- 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.
- Grab a heavy, large pan 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.
- Then, gradually add the coarsely chopped spinach. Cook it until it's wilted but still bright green. This should take about 2-3 minutes. Now transfer everything to a medium-sized bowl and set it aside. Use kitchen paper to wipe out the pan.
- 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.
- Add the canned chickpeas along with the tomatoes and stir. Cook everything until the tomatoes caramelize and the chickpeas turn brown. This should take about 10 minutes.
- 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.
- When this is done, it's time to add 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.
- 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.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!
- Transfer the eggs to a plate. Then, season the fried quail eggs with pink Himalaya salt and pepper. To serve, spoon some chickpea stew into bowls and top them with fried quail eggs!
As you can see, fried quail eggs are quite easy to make and you can combine them with a plethora of other ingredients to create delicious and nutritious meals, as is the case of this quail egg recipe. If you don’t like chickpeas replace them with peas or simply leave them out altogether. Be creative in the kitchen and you’ll make the best meals!