I love lazy evenings in, the ones where you open a bottle of wine and kick back with friends and family. You can just indulge and forget about the last week at work and all the stresses that go with it, live in the moment and relax. Those are the kind of evenings when I like to cook tapas style dishes to nibble on, like these heavenly little chorizo and quail’s egg bites!
With the exception of perhaps the quails eggs (although I do like to serve them hard boiled as part of a table of nibbles, served simply with mayo) the baguette and chorizo are the sorts of things you tend to have to hand when having a tapas style evening. If you have a slightly stale baguette to hand so much the better, it will be perfect for toasting. Try to slice the baguette as thinly as you can, it toasts better which will give a lovely crunchy texture against the soft chorizo and egg, but just as importantly it makes them much easier to eat.
I must admit there is a knack to getting the quails out of their shells without the yolk getting messed up (still taste just as good, just don’t look as pretty!). I poke the side of the egg near the top with a pointy (but not that sharp) knife, then prize the ‘lid’ off. Much like you would with a boiled egg and soilders. Then just carefully tip it out of the shell into the frying pan. Some will mess up, I always have at least two that don’t behave and tip out neatly.
These are delicious served with just a grind of black pepper, you will probably find that you won’t need salt as the chorizo makes up for that.
If you loved these you will love these delicious Spicy Sweet Potato Wedges.
- Baguette or similar (sliced thinly)
- Thinly sliced Chorizo
- 6 Quails Eggs (plus a few spare)
- Olive Oil
- Freshly Ground Black Pepper
- A clove of Garlic (optional)
- Warm a griddle pan or the grill. Slice your baguette as thinly as you can and place in the pan or under the grill to toast.
- Meanwhile in a flat based frying pan heat a little olive oil over a medium heat.
- Turn the baguette slices to ensure they crisp evenly on both sides.
- Carefully break the quails eggs one by one into the frying pan (I find it easiest poking them near the top with a pointy knife and carefully prising the lid of the egg off). I always get one or two dud yolks that I accidentally break hence the need for spares!)
- Work clockwise around the pan, each egg will need only a minute or two. Don't let the pan get too hot as they can easily burn.
- If you are a garlic fiend like me, rub the toasted baguette lightly with a clove of garlic. Top with a slice of chorizo and a fried quails egg.
- Add a good grind of fresh black pepper and serve whilst still warm.