Shakshuka Toast with Quail Eggs & Piri Piri

This recipe was created for Club House for Chefs by: Mikel Anthony, Test Kitchen Chef of Chef’s Roll in San Diego.

Ingredients

Procedure

Tomato Sauce

1. 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.

Quail Eggs

1. Crack and cook sunny side up.

Okra

1. Slice thin, length wise and blanch in a 350-degree Fahrenheit fryer oil.

For Serving

1. Spread tomato sauce on seared sourdough bread. Top with quall eggs and okra. Garnish with Club House Piri Piri Seasoning and Japanese Mayo.