Happy Monday guys! Recipe of the day Quail Egg Shakshuka with Roasted Vegetables – quick, easy and healthy meal, perfect for a delicious brunch or anytime of the day. 🙂
This is a super ‘lazy recipe’ as I like to call it as it doesn’t require much of a cooking really. All you have to do is to prep the veggies and then the rest is left to the oven. Also, it’s super quick – the veggies require no longer than 15 minutes in the oven. And finally it is a great way to use up any leftover veggies you might find in your fridge – anything would work. 🙂
What you need:
- courgette
- aubergine
- mushrooms
- red pepper
- tomato
- red onion
- quail eggs
- thyme
Here’s how to make this lovely Quail Egg Shakshuka with Roasted Vegetables
Ingredients:
- 1 courgette, diced
- 1 aubergine, diced
- 120g mushrooms, sliced
- 1 red pepper, sliced
- 1 big tomato, chopped
- 1 red onion, sliced
- 7-8 quail eggs
- 2-3 thyme sprigs
- 1tbsp rapeseed oil
- salt and pepper to taste
- 100g feta cheese, crumbled
- green pesto for serving (optional)
Preparation:
- Preheat the oven to 200°C.
- In a roasting tin, covered with baking parchments, arrange all the veggies. Drizzle with rapeseed oil, season with salt and pepper and mix well. Add the thyme sprigs and bake in the oven for about 15 minutes.
- Transfer the vegetables to a casserole and add the quail eggs. Return to the oven for another 10 minutes.
- Remove from the oven, add the feta crumbs and some green pesto, if wished. Decorate with some fresh thyme and serve hot with some bread.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty seasonal recipes coming soon.
Meanwhile, have a fantastic and super tasty start of the week! xx