QUAIL EGGS WITH DUKKAH (for four)
12 quail eggs at room temperature
¼ cup dukkah
extra virgin olive oil to accompany
grilled pita wedges to accompany
1. Generously cover eggs with cold water in a small heavy saucepan and bring just to a boil. Remove from heat and let eggs stand, covered, 5 minutes. Drain off water, then run cold water over eggs, cracking shells against side of pan. Carefully peel the eggs.
2. Serve with dukkah, a small bowl of extra virgin olive oil and grilled pita wedges.