Ingredients
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1/2
-
1/4
-
4
-
1
-
12
-
-
-
-
-
-
-
-
-
-
Directions
Quail’s Eggs With Red-Onion Salsa, A tapa from northern Spain , A tapa from northern Spain
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Steps
|
1
Done
|
Dice Onion Very Fine. Chop Coriander Leaves Coarsely. Mix Onion, Coriander, 1 Tbsp Olive Oil, and Tabasco. |
|
2
Done
|
Heat Remainder of Oil. Fry Eggs Quickly in Hot Oil. Serve With Onion Salsa and Crusty Bread. |
