Two boiled egg snacks from the Middle Ages

The first recipe is for stuffed eggs, the second for boiled eggs in a spiced sauce. Murri is a fermented condiment that was common in the medieval Middle East, usually based on barley. It is not produced anymore commercially. The closest available replacement is soy sauce.
Source of these recipes is the anonymous medieval "Book of Cooking in Maghreb and Andalus in the Era of Almohads".
For the stuffed eggs you need: hard boiled eggs, cilantro, onion juice, black pepper, cilantro (fresh or dried), soy sauce (as a substitute for murri), toothpicks
For the eggs in sauce you need: hard boiled eggs, soy sauce (as a substitute for murri), wine vinegar, olive oil, cumin, coriander, black pepper, onion, cilantro (fresh or dried), salt
Find more recipes in my cookbooks "GARUM: Recipes from the Past“ (available in English, German, French and Italian) , "From Eden to Jerusalem: Recipes from the Time of the Bible“ (English, German and Italian), or "VEGETUS: Vegetarian Recipes from the Past“ (English, German, Italian).
Music: Vespers on the Shore - The Mini Vandals (RUclips audio library, creative commons)