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Quail's eggs with spiced sea salt
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12 quail’s eggs
½ tsp cumin seeds
1 tbsp sea salt
1 tbsp chopped coriander
½ medium strength red chilli, finely chopped
Bowl of Greek yogurt, pack of lightly toasted garlic and coriander mini naan breads, cut into strips, to serve
1. Lower the quail’s eggs into gently simmering water and cook for 3 minutes then drain and shell. Lightly toast the cumin seeds in a small dry pan and mix with the sea salt, chopped coriander and red chilli. Serve with the quail’s eggs, a bowl of Greek yogurt and a pack of lightly toasted garlic and coriander mini naan breads, cut into strips.
Typical values per serving:
This recipe was first published in March 2017.