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4
Easy
By Samantha Clark and Samuel Clark
Published 2014
School children in Morocco line up to buy hen’s eggs with cumin, the ideal breakfast street food.
In a small frying pan, dry-roast the cumin seeds over a low to medium heat, stirring regularly, until they turn a shade darker and smell aromatic. Transfer to a mortar and pestle and roughly grind.
Bring a saucepan of water to the boil and carefully lower in the quail’s eggs. Boil for 4 minutes, then remove from the water and cool under a running tap. In Morito we serve the eggs in thei