Quail eggs recipe with avocado yogurt and arugula chimichurri.
This poached quail eggs recipe is the first recipe of The Egg Project.
Çilbir is a Turkish dish: eggs over yogurt, the brief story.
This quail eggs çılbır recipe though was inspired by Mandy’s recipe, where she mixes things quite a bit. And I made it too, maybe a little more, introducing Italian ingredients too.
The result is an absolutely delicious eggs recipe you’ll want to make again and again :-).
Looks like a long recipe, but it is all about mixing ingredients, something you can do ahead of time.
a quail eggs çılbır recipe
Ingredients
n.b. paprika oil and the chimichurri ingredients give enough to season 4-6 plates.
Paprika oil – you can make it 1-2 days ahead of time
- 2 tablespoons extra-virgin olive oil
- 1 tsp strong paprika
- ¼ tsp black pepper
- 1 pinch salt
Chimichurri – you can make it 1-2 days ahead of time
- 1 handful arugula leaves
- 1 handful basil leaves
- ½ garlic clove
- ½ small lemon
- 2 tablespoons extra-virgin olive oil
- 1 pinch black pepper
- ½ tsp salt
Avocado yogurt
- 1 avocado
- 1 tbsp finely chopped chives
- 4 tbsp plain yogurt
- 1 pinch salt
Crunchy bread:
- Sourdough bread 1 slice per person
- 1 garlic clove
- 1 tbsp extra-virgin olive oil
Eggs
- 4-6 quail eggs per person
- 1 fresh chili
Instructions
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Yes, I know, it’s a loooooong list of ingredients. But if you face one step at the time it will end up being very easy. And if you make ahead, even better.
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Mix all the paprika oil ingredients and set aside.
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Peel the garlic and juice the lemon. Place them, together with all the other chimichurri ingredients, in a food processor or mixer. Pulse a few seconds, until you get a finely chopped/pesto consistency. Set aside.
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Whip together the avocado yogurt ingredients until smooth.
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Peel and rub the garlic clove on one side of the bread slices and cut them into sticks. Heat the olive oil in a pan and toast the bread sticks until crispy and golden brown (medium/high heat).
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Finally, poach the quail eggs. Bring a pot of water to a boil. Gently break the larger top of each egg and pour the content into the simmering water. Poach for 1 minute. Remove the egg with a slotted spoon and place them on a plate. You may open the eggs all together and simmer them all together as well.
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Assembly the plate: 2-3 big tablespoons of the avocado yogurt, 4-6 poached eggs, 1 tablespoon of chimichurri, 1-2 teaspoons of paprika oil, bread sticks. And if you like it spicy, thinly sliced chili.
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You’ll probably skip the fork and eat it all with the bread sticks, but never know, have one at hand.
Enjoy your quail eggs!
Claudia