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Quails’ Eggs with Cumin
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Samantha Clark and Samuel Clark
Published 2001
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.
Ingredients
1 dozen 1 teaspoon 2 teaspoons
Method
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.
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