Photo: Kevin McCutcheon
Vegetable stew on toast with quail’s egg
10 ingredients
MAKES 12 toasts
openrecipes
This Spanish tapas sharing dish is spin on ratatouille, served on toasts with a mini fried egg
Estimated Nutrition (whole recipe, rough)
394
Calories
13g
Protein
21g
Fat
41g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Quail | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- extra-virgin olive oil
- 1 garlic clove , finely chopped
- 1 small onion , diced
- 2 large tomatoes , chopped
- 1 bay leaf
- 1 green pepper , diced
- 1 red pepper , diced
- 2 medium courgettes , diced
- 12 quail eggs
- 12 small sliced bread , toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes