Quails’ Eggs with Cumin

Preparation info
  • Serves


    • Difficulty


Appears in

By Samantha Clark and Samuel Clark

Published 2001

  • About

In Morocco, we often ate hard-boiled eggs with cumin sold on street corners or offered around as we sipped mint tea in a café. This classic combination reminds us of a tapa we ate in Granada: fried quails’ eggs also sprinkled with cumin. The recipe below originates from these two occasions.


  • 1 dozen quails’ eggs
  • 1 teaspoon sea salt (preferably Maldon), finely ground
  • 2 teaspoons


Boil the quails’ eggs for 4 minutes. Remove and cool. Mix the sea salt and cumin together in a mortar and pestle and grind. As you peel each egg, dip into the salt and cumin mixture for every mouthful.