Vegetable Medley with Fried Quail Egg Recipe

Name: Vegetable Medley with Fried Quail Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small onion, such as Vidalia or other sweet onion; 1 clove garlic, minced; 1 tablespoon minced Serrano ham or prosciutto, cut from a 1/8-inch-thick slice; 1 red pepper ( 3/41 pound), finely diced; 1 green pepper ( 3/41 pound), finely diced; 1/2 small nora or 1 New Mexicostyle dried red pepper, cored and seeded; 1 cup finely chopped tomato; 1/2 cup finely diced zucchini; 1 tablespoon dry white wine; 1 tablespoon minced parsley; 1/2 teaspoon ground cumin; 1/4 teaspoon sugar; Freshly ground pepper; Mild olive oil for frying; 68 quail eggs; Kosher or sea salt; Fried shoestring potatoes or fresh or canned French fried onions for garnish

Servings: persons

1 tablespoon olive oil
1 small onion, such as Vidalia or other sweet onion
1 clove garlic, minced
1 tablespoon minced Serrano ham or prosciutto, cut from a 1/8-inch-thick slice
1 red pepper ( 3/41 pound), finely diced
1 green pepper ( 3/41 pound), finely diced
1/2 small nora or 1 New Mexicostyle dried red pepper, cored and seeded
1 cup finely chopped tomato
1/2 cup finely diced zucchini
1 tablespoon dry white wine
1 tablespoon minced parsley
1/2 teaspoon ground cumin
1/4 teaspoon sugar
Freshly ground pepper
Mild olive oil for frying
68 quail eggs
Kosher or sea salt
Fried shoestring potatoes or fresh or canned French fried onions for garnish

1
Heat the oil in a shallow saute pan and slowly saute the onion, garlic, and ham until the onion is softened.
2
Add the red and green peppers and the nora and continue cooking slowly until the peppers begin to soften.
3
Stir in the tomato, zucchini, white wine, parsley, cumin, sugar, salt, and pepper.
4
Cover and simmer about 30 minutes, or until done to taste.
5
Press the nora with the back of a wooden spoon to extract its flavor, then discard the skin.
6
[May be prepared ahead] Divide the pisto onto 68 small individual dishes and keep warm.
7
Pour the oil to a depth of 1/4 inch in a small skillet and heat to the smoking point.
8
Crack a quail egg or two with the edge of a sharp knife and place in the hot oil, using a spoon to pour a little oil over the egg so that it puffs and crisps.
9
This will take less than a minute.
10
Drain on paper towels and repeat for the remaining eggs.
11
Place one egg over each dish of pisto, sprinkle with salt, and garnish the plate with the potatoes or onions.
12
Serve right away.

2516

kcal

Calories

174

Fat

Carbs

224

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 small onion, such as Vidalia or other sweet onion, 1 clove garlic, minced, 1 tablespoon minced Serrano ham or prosciutto, cut from a 1/8-inch-thick slice, and more.

Yes, Vegetable Medley with Fried Quail Egg falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Medley with Fried Quail Egg

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