Boiled quail eggs with 2 dips

Heat a frying pan without oil or butter and toast the sesame seeds, the paprika powder and cumin over a medium heat for 3 minutes.

Let cool on a plate and do with the almonds in the food processor, or use a mortar. Grind to coarse crumb.

Meanwhile, cook the quail eggs for 3 minutes. Scare under cold running water and peel them.

For the cocktail sauce, mix the mayonnaise, ketchup, worcestershire sauce and lemon juice.

Serve together with the nut spice mixture as dips on the quail eggs.