Inspired by breakfast, the components of this unique appetizer are made ahead and can be assembled in no time. Our savoury tomato jam has a flavour profile similar to ketchup. We use the leftovers as a condiment on a sandwich, a cheese plate, or with eggs.
Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 8-10Servings

Ingredients

  • 6 quail eggs
  • 1 tablespoon white vinegar
  • 12 bagel chips

Tomato jam

  • 1 pound tomatoes, cored and diced
  • 3/4 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon fresh ginger, minced
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Pinch cloves
  • Pinch dry chili flakes

Preparation

For tomato jam, place all ingredients in small pot and cook over medium-low heat for 40- 45 minutes until thick and jammy. Set aside to cool. Can be made up to 1 week in advance.

Gently place quail eggs in small pot, cover with cold water and vinegar. Bring to boil, cook for 4 minutes, then remove from heat and run under cold water until completely chilled. Peel. Can be made 1 day in advance and stored in a container filled with water in the refrigerator.

To assemble, cut quail eggs in half. Top each bagel chip with a teaspoon of tomato jam and a half an egg.