Quail eggs in spicy tomato sauce

When tomato paste is mixed with sunflower oil and hot spices, it makes a delicious sauce. You want to spread it on bread, forgetting about other lunch dishes. Italians marinate quail eggs, pouring them with spicy tomato sauce. After a couple of days, the eggs "take over" the sharpness of the marinade.

Ingredients

• Fresh quail eggs - 30 pcs.
• Thick tomato paste - 200 ml
• Sunflower oil - 80 ml
• Garlic - 1 head
• Vinegar - 2 tbsp. spoons
• Ground red pepper - 1 tsp
• Dry dill - 0.5 tsp
• Dry basil - 0.5 tsp
• Ground coriander - 0.5 tsp
• Salt - 2/3 tsp

Directions

1. Tiny quail eggs have two advantages: they look very decorative and fit easily even in miniature jars. Dry seasonings do a good job of flavoring tomato paste and create a spicy and tangy "atmosphere." If you are using fresh herbs, you will need to chop finely and finely.
2. Eggs are boiled for 10 minutes, because a fairly long storage of the finished dish is assumed.
3. Hot quail eggs are placed in a bowl of cold water, then the shells are removed.
4. Peeled garlic is cut into thin slices. It is better not to use a garlic press, since a beautiful cut of products is needed for the sauce.
5. Put tomato paste, garlic, dry spices and vinegar in a bowl. Stir everything, add salt.
6. The sauce is combined with sunflower oil. If the tomato paste was bland, you can increase the amount of salt.
7. The cooled quail eggs are placed in the sauce.
8. Eggs should be stored in glass jars in the refrigerator. You need to fill the jars so that the eggs "sink" in the sauce.
9. The sauce creates an acidic environment and "starts" the marinating process. The real taste of the dish will appear only after 1-2 days.
10. Quail eggs in hot sauce can be refrigerated for up to a week.
11. This appetizer is usually served in small puff pastry baskets. If you are planning a picnic, then spicy quail eggs will be a great addition to French fries. You can dip croutons and cheese sticks in a hot sauce.
12. Bon Appetit!