Bruschetta with Anchovies, Quail’s Eggs and Roasted Cumin from Modern Moroccan by Ghillie Basan

Ingredients

• 10-15 ml/2-3 tsp cumin seeds, roasted and ground
• 50 g/2 oz anchovy fillets
• 12 quail’s eggs, boiled for about 4 minutes, shelled and halved
• 1 red onion, halved and finely sliced
• coarse salt
• small bunch of flat leaf parsley, roughly chopped
• 30-45 ml/2-3 tbsp olive oil
• 2-3 garlic cloves
• 1 Moroccan loaf or ciabatta loaf