Shakshuka Toast with Quail Eggs & Piri Piri

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


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 5 each
Club House Piri Piri 1 tsp
Sourdough bread, seared 4 slices
Japanese Mayo 1 cup


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.

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