Quail eggs served.

Today, as I was clearing some of the overgrown grass on the shamba, I stumbled upon a delightful surprise—three perfectly nestled quail eggs, hidden like little treasures. Now, for a moment, I considered leaving them there, but come on, who am I kidding? These were quail eggs! Not one to waste an opportunity, I quickly scooped them up, making a mental dash for the kitchen before anything could happen to them.

Once in the house, I carefully cracked each egg into a cup, holding my breath as the thick, golden yolks spilled out. Fresh as can be. This was definitely going to be something special.

The next step? I grabbed some plump, juicy tomatoes and a handful of spring onions. As I stood there chopping, I could almost hear the sizzle of the pan in my mind. The tomatoes were bright red and ripe, and the spring onions had that sharp, fresh bite that makes your mouth water even before you taste anything.

I grabbed the frying pan, set it on the stove, and let it heat up while I whisked the eggs together with a pinch of salt—just enough to bring out the flavor without overpowering the natural taste of the quail eggs. A small knob of butter went into the pan, and the moment it hit, it melted into a golden pool, filling the kitchen with that rich, unmistakable smell of butter sizzling in a hot pan.

In went the onions first, hitting the pan with a satisfying sizzle. I gave them a quick toss, just long enough for them to soften and release their flavor. Then, the tomatoes followed, their juices bubbling up, adding a vibrant color to the mix.

Once the tomatoes had softened slightly, I poured in the beaten quail eggs, watching as the edges began to set almost immediately. I let them cook for a minute, the bottom firming up just right, before gently folding the omelette over. It was fluffy, golden, and perfectly cooked.

As it finished cooking, I slid the omelette out of the pan and onto a plate, still warm and slightly steaming. The combination of the eggs, the sweet tomatoes, and the sharpness of the onions was already working its magic. I could hardly wait.

Lunch break couldn’t have come soon enough. I sat down, took the first bite, and let me tell you, it was worth every second of shamba work. The eggs were tender, the tomatoes juicy, and the onions gave just the right amount of crunch and flavor. It was a simple meal, yet somehow it tasted like a feast—one of those small but immediate rewards that come from working in the field.

Sometimes, the shamba pays off in unexpected ways, and today, it was in the form of a sumptuous quail egg omelette, enjoyed under the shade of a tree, with nothing but the sound of the wind and birds in the background. Not bad for a lunch break, right?