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.