Shakshuka Toast with Quail Eggs & Piri Piri
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| Ingredients | Quantities |
|---|---|
| Tomato Sauce | |
| Tomatoes | 1 can |
| Garlic clove | 1 each |
| Onions | 2 each |
| Carrots | 2 each |
| Herb de Provence | 3 tbsp |
| Club House Basil Leaves | 1 cup |
| Club House Piri Piri | 1 tsp |
| Quail Eggs | |
| Quail eggs | 3 each |
| Okra | |
| Okra | 5 each |
| Assembly | |
| Club House Piri Piri | 1 tsp |
| Sourdough bread, seared | 4 slices |
| Japanese Mayo | 1 cup |
Instructions
This recipe was created for Club House for Chefs by: Mikel Anthony, Test Kitchen Chef of Chef’s Roll in San Diego.
For the Tomato Sauce: Sauté onions, carrots, herbs and garlic for 5 minutes. Cook down all ingredients for 45 minutes and blend. For additional depth continue cooking for another hour.
For the Quail Eggs: crack and cook sunny side up.
For the Okra: Slice thin, length wise and blanch in a 350-degree Fahrenheit fryer oil.
For Serving: Spread tomato sauce on seared sourdough bread. Top with quall eggs and okra. Garnish with Club House Piri Piri Seasoning and Japanese Mayo.
