Quail eggs in tomato sauce

Ingredients

• 30 quail eggs
• 150 g of tomatoes
• 50 g of onion
• Ciboule, shallot, and lettuce, for serving.
• 2 tablespoons of vegetable oil
• Oil for deep-frying quail eggs
• 2 tablespoons of powdered broth
• 2 tablespoons of sugar
• 1 tablespoon of fish sauce
• 1/3 of a teaspoon of pepper
• 50 g of tomato sauce
• 200 ml of water

Cook the quail eggs, then peel them. In a frying pan with hot oil, fry them until they are nicely browned, then drain them on paper towels.

Wash the tomatoes, remove the seeds, and chop them into small pieces. Finely chop the onion. Wash the chives, chop them finely, and set aside the white parts.

In 2 tablespoons of oil, brown the white parts of the leek and the chopped shallot, then add the onion and tomatoes.

Stir the vegetables, add 200 ml of water, and season with 2 tablespoons of chicken broth powder, 2 tablespoons of sugar, 1 tablespoon of fish sauce, 1/3 teaspoon of pepper, and 50g of tomato sauce. Simmer for 5 minutes. Add the quail eggs and cook for another 5 minutes. Adjust the seasoning, add the chives, mix, and turn off the heat.

Arrange the quail eggs in a tomato sauce on a plate, and serve with hot rice and lettuce.