Serves: 4

If you’ve never tried a quails egg, this is a simple recipe to introduce you to these delicate eggs.



  • 2 red sweet pointed peppers
  • 2 bell peppers
  • 2 garlic cloves
  • 50ml olive oil
  • 4 quail eggs
  • Salt and pepper to taste



  1. Preheat the grill and place the bell peppers under the grill. Turn the peppers as each side chars. Once blackened all the way around, place in a bowl with cling film over the top and allow to cool. Once cool, peel the skin off and remove the seeds and core. Cut into slices and mix with the garlic and olive oil. Leave to marinade - you won’t need all of the peppers in this recipe, but you can add them to sandwiches and pasta or anything else you fancy.
  2. Preheat the oven to 200C/ fan 180C.
  3. Cut the sweet pointed peppers lengthways, and fill with some of the marinaded peppers, leaving enough space for the quail egg.
  4. Crack the quail egg and drop into the pepper. Transfer the peppers to the oven and bake for about 10 minutes or until the egg white has set and the yolk is still runny.


Recipe kindly provided by the Emsworth Cookery School

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