Quail eggs in a spicy, onion and tomato masala

Ingredients

• 15 to 20 quail eggs
• 1 cup of chopped onion
• 1 medium tomato, chopped
• 1/2 teaspoon of garlic paste
• 1/2 teaspoon of ginger paste
• 1/2 teaspoon of turmeric, plus a little extra for the eggs
• 1 teaspoon of chili powder
• 1/4 cup of ground cilantro
• 1/4 teaspoon of ground cumin
• 1/4 teaspoon of garam masala (optional)
• 3 to 4 green chili peppers, finely chopped
• 2 tablespoons of chopped cilantro
• salt
• 3 to 4 tablespoons of oil or mustard oil
• 150 ml of hot water

Cook the eggs for 5 to 7 minutes in the salted water, then immediately plunge them into cold water and gently peel them.

Sprinkle them with a pinch of salt and a little turmeric (lightly score them if you want them to absorb the spices better).

Heat the oil in a pan over medium heat, and gently fry the scallops until they are lightly golden, but not overcooked. Then, set them aside.

In the meantime, sauté the onion over medium heat until it softens and turns translucent.

Add the ginger and garlic paste and stir for 1 minute, adding a little water if needed to prevent sticking.

Add the remaining turmeric, chili pepper, cilantro, cumin, and salt, and cook until browned.

When the oil is hot, add the tomatoes and let them cook until they form a paste.

Add the eggs and cook them for 2 minutes in the masala.

Pour the hot water, add the green chili peppers and bring to a boil, then cover and simmer for 4 to 5 minutes.

Once the sauce has thickened and the red oil has risen, sprinkle with cilantro and garam masala, cover for 1-2 minutes, then turn off the heat.