Moroccan-Inspired Quail Eggs with Chermoula

Ingredients

• 10 large quail eggs
• 1/2 cup fresh cilantro
• 1/4 cup fresh parsley
• 1 clove garlic
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 2 slices warm bread (to serve)

Instructions

1. 1

   Bring a small pot of water to a gentle boil. Carefully add the quail eggs and cook 4 minutes for soft-cooked yolks.

2. 2

   While the eggs cook, make the chermoula: finely chop cilantro and parsley, then stir together with minced garlic, lemon juice, olive oil, cumin, smoked paprika, salt, and black pepper.

3. 3

   After 4 minutes, transfer eggs to a bowl of cool water for 1 minute, then peel. (Total cook time: 8 minutes including cooling/handling.)

4. 4

   Serve the peeled eggs topped generously with chermoula, with warm bread on the side.