Recipe Inspiration

Ingredients...

40ml Olive oil

100g Peeled and thinly sliced red onion

100g Red pepper, deseeded and thinly sliced

10g Red chilli, deseeded and finely diced

5g Garlic, peeled and grated

20g Essential Cuisine Chermoula Seasoning

400g Tinned chopped tomatoes

24x 7cm Pidy mini quiche

24x Fresh quail eggs

Salt and freshly ground pepper

2g Chopped parsley

40g Chopped black olive

40g Crumbled feta

Method...

1. Pre-heat oven to 150°C. Heat the olive oil in a large frying pan, add the onion, red pepper and chilli, fry gently for 5 minutes before adding the garlic and continue to cook for 1 minute.

2. Add the EC Chermoula Seasoning and cook out the spices before adding the chopped tomatoes, bring to the boil then reduce to a simmer and cook for 10 minutes, stirring occasionally, season to taste.

3. Spoon the mix evenly into the pastry cases, on a suitable tray, make a depression in the mix and carefully break the quail’s egg into the holes.

4. Season the eggs, then place the cases into the oven, bake until the egg white has set, but the yolk is still soft.

5. Garnish with the parsley, olives, feta and serve.