Bruschetta with Anchovies, Quail’s Eggs and Roasted Cumin

All over the Middle East and North Africa, hardboiled eggs are enjoyed as a snack or appetizer, dipped in salt and paprika; in the thyme and sumac mixture, zahtar; or in roasted cumin. Bitesize quail’s eggs dipped in warm and aromatic, freshly roasted cumin are my favourite - they are great for picnics or they marry well with anchovies to make this tasty bruschetta.