Ingredients
- 8 quail eggs
- 1 potato
- 1 carrot
- 1 courgette
- 1 yellow pepper
- 4 small leeks
- 1 small eggplant
- 1 red onion
- extra virgin olive oil
- 1 butter
- salt
- pepper
Cut all the vegetables into thin slices, except for the leeks which must be cut in half lengthwise; season the mixture with oil, salt, pepper, then cook the vegetables, several times, on the hot grill. Fry the eggs in a pan with a knob of butter, salt, pepper and serve them together with the grilled vegetables, well placed on the plate.
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