Based on 1 ratings


Medium 👍


1 tsp garlic paste
2 tbsp tomato paste
100 ml olive oil
bell peppers
cherry tomatoes
bay leaves
5 leaves thyme
1 tsp cumin seed
30 g parsley
20 g cilantro
½ pinch saffron
1 pinch cayenne pepper
10 quail eggs
1 tbsp harissa
  • Step 1/13

    • onions
    • bell peppers

    Slice the onions and the bell peppers into wide strips.

  • Step 2/13

    • tomatoes
    • cherry tomatoes

    Chop all the ripe tomatoes in pieces and the cherry tomatoes in half.

  • Step 3/13

    • 5 leaves thyme
    • 30 g parsley
    • 20 g cilantro

    Chop the leaves of the thyme and chop half of the coriander and parsley ( You can keep some of the chopped cilantro and parsley behind for garnish)

  • Step 4/13

    • 1 tsp cumin seed

    Roast the cumin seeds in a large frying pan for 2-3 minutes over high heat.

  • Step 5/13

    • 1 tsp garlic paste
    • 2 tbsp tomato paste
    • 100 ml olive oil
    • 1 pinch cayenne pepper

    Add the olive oil, tomato paste, garlic paste, onions and some cayenne pepper fry for 4-5 minutes.

  • Step 6/13

    • bay leaves

    Put the bell pepper, and spices (parsley, coriander, thyme and bay leaf) in the pan and fry for 5-10 minutes on high heat until the vegetables are nicely colored.

  • Step 7/13

    • ½ pinch saffron

    Add the tomatoes, saffron (first put the saffron in a separate glass of warm water to make the mixing easier and then add it.

  • Step 8/13

    • 1 tbsp harissa

    And optional add some Harissa.

  • Step 9/13

    Reduce the heat and let the vegetables simmer for 20 minutes. If it is necessary add some water so that the mixture has the consistency of pasta sauce.

  • Step 10/13

    Remove the bay leaves from the sauce.

  • Step 11/13

    • 10 quail eggs

    Crack the eggs with a knife in to the sauce.

  • Step 12/13

    Leave them on very low heat for 10-15 minutes ( simmer ) until the eggs are just done.

  • Step 13/13

    Sprinkle the dish with the left over Coriander and Parsley.

More delicious ideas for you