Place a pan on medium fire, add the olive oil, chopped or grated onions, crushed and finely chopped garlic, pepper, celery, salt and pepper. Sauté these for a good 10 min stirring occasionally and adding a drizzle of water every now and again as required.
When the vegetables are soft, add the tomato sauce, chopped tomatoes and the tomato paste, Worcestershire source and the sweet soy sauce and the thyme. Cook uncovered for 15 min on low fire from the boiling point. It needs to be boiled down with no running juices. Once ready set aside and allow to cool.
Preheat the oven at 180°C or 350°F and line a baking tray with parchment.
Toast 8 slices bread and top with a spoonful or two of the tomato sauce.
Form 2 wells in the tomato sauce and break the quail eggs into those wells. Add 2-3 olives grind some pepper to taste.
Place these on the prepared tray and put in the oven for 5-8 min till the quail eggs are done to how you want those done - cooked soft or very well done.
When ready, take out of the oven sprinkle the parsley over some red chillies if you choose to use and serve while nice and hot. This can also be enjoyed cold later on.