Turkish Quail Eggs
- Prep time: 15 min
- Cook time: 6 min
- Serves: 4
This herbilicous recipe featuring Spring Creek quail eggs fried in spicy red pepper-infused olive oil just might become a new family favourite… just make sure to serve it with some crusty, toasted bread for dipping!
Ingredients
- 1 cup feta
- 1/4 cup greek yogurt
- Zest of half a lemon
- 2 tsp sumac
- 1 tsp salt
- 2 cups micro greens
- 1/4 cup parsley, chopped
- 1/4 cup mint, chopped
- 1/4 cup dill, chopped
- 1/4 cup basil, chopped
- 1/4 of a cucumber, quartered and thinly sliced
- 4 thinly sliced radishes
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp pepper
- 3 tbsp olive oil
- 2 tsp Aleppo pepper or (red chilli flakes)
- 1/2 tsp paprika
- 8 quail eggs
Whipped feta
Greens
Eggs
Instructions
Whipped feta
In a food processor, combine feta, greek yogurt, lemon zest, sumac and salt. Process until light and fluffy, scraping down the sides if needed (can be stored in the fridge for up to 3 days).
Place about 2 tbsp of whipped feta in each serving bowl as the base for the dish.
Greens
Mix arugula, herbs, cucumber, radish, lemon juice, olive oil, salt and pepper together in a mixing bowl. To serve, place salad on one side of the serving bowl, on top of the whipped feta.
Eggs
In a pan, warm olive oil with paprika and red chilli flakes over low heat.
Cook for 3 minutes and place in a heat-proof bowl, leaving 1 tbsp in the pan to cook the eggs.
Over medium heat, cook eggs sunny side up for 2 to 3 minutes.
Place in the serving bowl beside the greens.
Serve immediately and enjoy!
