QUAIL EGGS WITH DUKKAH

QUAIL EGGS WITH DUKKAH (for four)

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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.

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