QUAIL’S EGGS WITH DUKKAH
Preparation 10 minutes Cooking 15 minutes Makes 16 Egyptian in origin, dukkah is a mixture of herbs, spices and toasted hazelnuts, served here as a dip with quail’s eggs but often with bread or vegetables.
50g hazelnuts 40g sesame seeds 1 tbsp each coriander and cumin seeds 1 tsp freshly ground black pepper 16 quail’s eggs
1 Heat the oven to 170°C (150°C fan oven) gas mark 3. Spread out the hazelnuts on a baking sheet and cook for 5-10 minutes until golden, stirring once or twice. Cool. 2 Chop the hazelnuts or coarsely blitz in a food processor. Tip into a bowl. 3 Place a pan over a medium heat and dry-toast the sesame seeds until golden, then add to the hazelnuts. 4 Put the coriander and cumin seeds into the same pan and toast for a few minutes until golden. Allow to cool, then grind in a coffee grinder or pestle and mortar. Add to the hazelnuts with the pepper. Season. 5 Bring a pan of water to the boil, lower in the eggs and cook for 3 minutes precisely. Remove with a slotted spoon and plunge into a bowl of ice-cold water. 6 Serve the dukkah as a dip with the eggs peeled or unpeeled, depending on your preferred presentation.