Tomato Glazed Quail Eggs
Tender quail eggs fried until golden and coated in a sweet-tangy tomato sauce with colorful bell peppers. A playful bite-sized dish that's perfect as an appetizer or quick weeknight protein.
Story
Quail eggs have a richer, more custard-like yolk than chicken eggs. Frying them first gives a satisfying crispy exterior before they soak up the savory tomato sauce. This dish comes together in under 30 minutes.
Ingredients
quail eggs
12 large eggs
red bell pepper
1/2 medium, finely diced
green onions
2 stalks, chopped
garlic
3 cloves, minced
vegetable oil
3 tablespoons
tomato ketchup
3 tablespoons
light soy sauce
1 tablespoon
sugar
1 teaspoon
water
1/4 cup
Instructions
1
Fry the quail eggs
Heat oil in a wok or large skillet over medium-high heat. Carefully add quail eggs in a single layer. Fry, turning occasionally, until the shells turn deep golden brown, about 5 minutes. Transfer to a plate lined with paper towels.
2
Build the aromatics
Leave about 2 tablespoons of oil in the wok. Add minced garlic and stir-fry until fragrant, about 30 seconds. Add the diced red bell pepper and cook for 2 minutes until slightly softened.
3
Make the sauce and glaze
Add tomato ketchup, soy sauce, sugar, and water to the wok. Stir well and bring to a gentle simmer. Return the fried quail eggs to the pan and toss to coat evenly in the sauce. Cook for 2-3 minutes until the sauce thickens and clings to the eggs.
4
Finish and serve
Sprinkle with chopped green onions. Give everything a final toss, then transfer to a serving dish. Serve warm or at room temperature.
