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Shakshuka Toast with Quail Eggs & Piri Piri

Move over, avocado toast! There’s a new hot slice in town and it’s coming for menus everywhere. Made with quail eggs and Club House Piri Piri Seasoning, this Shakshuka Toast is a real breadwinner.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Club House for Chefs.


Tomato Sauce

  • 1 ea. #10 can San Marzano Tomatoes
  • 1 bulb Garlic
  • 2 ea. Onions
  • 2 ea. Carrots
  • 3 tbsp. Herb de provence
  • 1 bunch Basil
  • tt. Club House Piri Piri Seasoning

Quail Eggs

  • 3 ea. Quail eggs


  • 5 ea. Okra


For the Tomato Sauce:

  1. Saute onion, carrots, herbs and garlic for 5 minutes.
  2. Cook down all ingredients for 45 minutes and blend.
  3. For additional depth continue cooking for another hour. For additional flavor, use bacon fat to saute.

For the Quail Eggs:

  1. Crack and cook sunny side up.

For the Okra:

  1. Slice thin length wise and blanch in 350 F fryer oil.

For Serving:

  1. Spread tomato sauce on seared sourdough. Top with quail eggs and okra.
  2. Garnish with a sprinkle of Club House Piri Piri Seasoning and Japanese mayo.

For more flavorful inspiration, visit: