Sherry peas with quail eggs and ham

June 6, 2014 (Last Updated: January 11, 2019)

Sherry peas with quail eggs and ham

Serves: 4
Cooking Time: 20


  • Sauce
  • 30ml (2 tbsp) olive or avocado oil
  • 4 garlic cloves, peeled and thinly sliced
  • 1 red onion, chopped
  • 8 slices ibérico or serrano ham
  • 60ml (¼ cup) full-cream sherry
  • 60ml (¼ cup) vegetable stock
  • 500g frozen peas
  • Maldon sea salt and freshly ground black pepper, to taste
  • 12 soft-boiled quail eggs, peeled and kept warm



Heat a non-stick saucepan on medium to high heat and add the oil, garlic and onion. Sauté for 3 minutes. Add the ham and fry until it crisps, about 3 minutes. Remove the mixture and keep warm aside.


Reduce heat to medium, add sherry to the same pan and simmer while stirring, about 1 minute. Add the stock and peas and cook until the peas are soft yet still firm, about 5 minutes. Season to taste.


To assemble, layer the pea mixture in a tapas dish and carefully top with the ham, onion mix and halved quail eggs.


To boil the quail eggs, add enough water to cover and bring to a boil. Carefully add eggs with a slotted spoon and boil, about 3 minutes for a soft boil and 4 – 5 minutes for a hard boil.

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