The spicy flavour of this home-made dukka lifts the quail eggs to a new level for a party treat.

Ingredients

• ¼ cup roasted hazelnuts, skins removed
• ½ cup sesame seeds, lightly roasted
• ½ tsp ground coriander
• ½ tsp ground cumin
• ½ tsp salt
• ½ tsp cracked black pepper
• ½ tsp paprika
• 24 quail eggs

Method

1. Chop the hazelnuts and sesame seeds finely. Add the spices and keep in an airtight container for up to 2 weeks.
2. Place the eggs in boiling water and stir them to centre the egg yolks. Boil for 2? minutes for soft-boiled and 3 minutes for hard- boiled.
3. Pour off the hot water, crack the eggs gently and plunge in cold water. Peel. If wished the eggs can be kept in an airtight container in the refrigerator overnight. Serve the eggs at room temperature with dukkah for dipping.