Quail Eggs Recipe with Dukkah Spice Mix

Quail eggs with dukkah

  • serves 4 as a starter
  • A little effort

The perfect nibbles or dinner-party starter. This is often served as a street snack in Egypt with a little paper cone of the dukkah spice blend for dipping. Serve with pickled chillies (available in Middle Eastern shops and some supermarkets), olives and flatbread as a relaxed nibble with drinks



  • quail eggs 24
  • sea salt
  • to serve


  • blanched hazelnuts 30g
  • cumin seeds 1 tbsp
  • coriander seeds 1 tbsp
  • sesame seeds 25g


  • Step 1

    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.

  • Step 2

    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.