Quail eggs with dukkah
Often served as a street snack in Egypt, these eggs are incredibly moreish
Difficulty and servings
Serves 8 with drinks as nibbles
Preparation and cooking times
Ready in 10 mins
Vegetarian
- To make the dukkah, toast everything in a dry frying pan until it starts to brown and smell fragrant. Cool, then either pound everything with a pestle and mortar or pulse in a food processor (you want a coarse mixture, not a paste, so be careful if you are using a food processor). Tip into a serving bowl.
- Cook the quail eggs in simmering water for 3 minutes. Drain and run under cold water for a few minutes. Serve with the dukkah, a dish of sea salt and other accompaniments. Let people peel their own eggs and dip them in the salt and dukkah.
Recipe from olive magazine, January 2007.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/4045/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 24 quail eggs
- sea salt
- pickled chillies , olives, flatbread, to serve
FOR THE DUKKAH MIX
- 30g blanched hazelnuts
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 25g sesame seeds
Search Good Food
Authentic Indian flatbreads (naan) can be shallow fried or baked - they cook in just 15 mins
22
ratings
Advertiser Links
Difficulty and servings
Serves 8 with drinks as nibbles
Preparation and cooking times
Ready in 10 mins
Vegetarian
Ingredients
- 24 quail eggs
- sea salt
- pickled chillies , olives, flatbread, to serve
FOR THE DUKKAH MIX
- 30g blanched hazelnuts
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 25g sesame seeds
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Tried and tested 
Latest comments and suggestions
01 August 2009
Missis rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.