Spanish marinated quail eggs

Delicious tapa

This is a tapa, to accompany a glass of sherry or wine. It is a very tasty dish, which can be made a day in advance if necessary. Quail's eggs are perfect fingerfood, they can be eaten in one bite. This Spanish dish wouldn't be the same when made with chicken eggs. The dressing in which the eggs were marinated can be eaten with a piece of bread.
Appetizer for 6 persons; preparation in advance 30 minutes; preparation time 5 minutes; marinate 2 hours.

Huevos de codorniz en salpicónIngredients
18 quail eggs
For the dressing
1/3 cup olive oil e.v.
2 Tbsp. xerez vinegar
1 shallot, very finely chopped
2 Tbsp. dill leaves, also chopped
1 Tbsp. capers, rinsed and drained
2 Tbsp. pimiento (roasted and peeled red bell pepper)

Preparation in advance
Boil the quail eggs for five minutes with a dash af vinegar.Rinse them under cold water, peel them.
Roast the bell pepper in the oven (200 oC/400 oF) for ten minutes, turn and roast again for ten minutes. Let it cool, and pull the skin off. Cut the pepper in small cubes. Chop the capers if they are large.

Mix all the ingredients for the dressing. Add the eggs, and put in the refrigerator for at least two hours. Add some salt just before serving.

To serve
At room temperature. Serve the eggs in an attractive dish with picks for the eggs and pieces of (toasted and garlicked) bread to dip in the dressing. This dressing is also very good with green salads.

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