Quail eggs with dukkah

Boil 16 – 20 quail eggs in simmering water for 3 minutes, then leave them in cold water for a few minutes. To serve, peel an egg and either dip it straight into a pile of dukkah or into olive oil first and then the dukkah. Use ready-made dukkah, or make your own: lightly roast 100ml hazelnuts, 5ml (1 tsp) cumin seeds, 5ml (1 tsp) coriander seeds, 30ml (2 tbsp) sesame seeds and salt and pepper in a frying pan. Roughly crush the mixture with a mortar and pestle. Serve with warmed flatbreads and drizzle with olive oil.