Samuel Clark, Samantha Clark

Quails’ Eggs with Cumin

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

#14Moro: The Cookbook
Moro

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.

Ingredients

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