Moroccan-Spiced Quail Eggs with Harissa Yogurt

Ingredients

• 12 large quail eggs
• 1/2 cup plain Greek yogurt
• 1 tbsp harissa paste
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/8 tsp ground cinnamon
• 1 clove garlic
• 1 tbsp lemon juice
• 2 tbsp fresh parsley
• 1 tbsp fresh cilantro(optional)
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. 1

   Prep (about 12 minutes total): Peel quail eggs if desired (or keep whole for simmering). Mince the garlic and chop parsley (and cilantro if using).

2. 2

   In a small saucepan, heat olive oil over medium heat. Add garlic and cook for 30 seconds, then stir in cumin, coriander, smoked paprika, cinnamon, salt, and black pepper.

3. 3

   Add enough water to partially cover the eggs and bring to a gentle simmer. Simmer quail eggs for 8–10 minutes until cooked through.

4. 4

   While eggs simmer, stir Greek yogurt with harissa paste and lemon juice; taste and adjust with a pinch of salt if needed.

5. 5

   Drain eggs, spoon warm spiced eggs into bowls, and top with harissa yogurt. Finish with chopped herbs and serve immediately.