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Serving of spicy scotch quail eggs with pesto-yogurt dip and salad

Spicy Scotch Quail Eggs With Carrots

This is a vegetarian-friendly, scotch quail eggs recipe that replaces the meat with a spicy carrot mix.
5 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Cooling Time 1 hr
Course Lunch
Cuisine International
Servings 4
Calories 313.09 kcal

Ingredients
 
 

  • ½ lb carrots
  • ½ lb tomatoes chopped, or canned
  • 26 quail eggs
  • 7 oz Greek yogurt
  • 2 tbsp pesto
  • 2 shallots or 1 onion
  • 3 oz cashew nuts
  • 1 tsp curry powder
  • ½ tsp chili flakes
  • olive oil extra virgin
  • salt
  • pepper
  • fresh parsley chopped

Instructions
 

  • Start by chopping the shallots or onion and grating about 250 g of carrots. Mix the chopped tomatoes with the curry and some dried chili flakes. Then, grab a pan and roast around 85 g of cashew nuts. Make sure to chop them finely beforehand to release their flavors and roast them all the way through.
  • Take 20 quail eggs and put them in a pot with boiling water. Boil the eggs for 2 minutes, then cool them down quickly in cold water. After the eggs have cooled down, remove the shells carefully.
  • Take a medium-sized frying pan, heat up 2 tablespoons of olive oil, and fry the shallots or onion for 5 minutes. After that, add the grated carrot and cook for 10 minutes or more until it softens. Add more olive oil, if you have to. Stir in the tomato-curry mix and cook until the resulting water is gone.
  • Beat the remaining 6 quail eggs and stir them in with some seasoning in order to make a paste. Continue cooking until the mixture is set - you really don't want it runny. Allow it to cool down before proceeding to the next step.
  • With your hands, start wrapping the eggs in the carrot mix. In order to avoid the mixture sticking to your skin, wet your hands a little with water or a bit of sunflower oil. Wrap this mixture around each quail egg and encase it entirely. Press gently around the egg to create a ball. After that, roll the ball in the roasted cashew nuts and some additional chili (if you like hot foods).
  • Heat up the oven and bake the eggs for 15-20 minutes. Cool them down for 10 minutes, then cut them in half carefully (only if you want to take a nice photo of your food as I did for this post ;-)).
  • For the dip, mix the Greep yogurt with the pesto. Add a pinch of salt if you want to. Now chop the parsley and incorporate it in the dip. This will give it an extra kick, not to mention a ton of vitamin C.

Nutrition

Calories: 313.09kcalCarbohydrates: 19.2gProtein: 18.36gFat: 19.14gSaturated Fat: 4.33gCholesterol: 496.82mgSodium: 220.84mgPotassium: 645.07mgFiber: 3.74gSugar: 8.54gVitamin A: 10487.42IUVitamin C: 12.11mgCalcium: 140.96mgIron: 4.17mg
Keyword spicy scotch quail eggs
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