Morcilla with Piquillo Peppers and Quail Eggs

15 mins

4 people

Morcilla with Piquillo Peppers and Quail Eggs

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

This is a quick and easy tapas dish of crispy morcilla sausage, a traditional black pudding from Spain, made with rice and spices and served on a bed of roasted piquillo peppers, topped with fried quail eggs.

Ingredients
Method

1 whole morcilla de burgos
8 fresh quail eggs
200g tinned piquillo peppers, sliced into thin strips
1 garlic clove, peeled and finely sliced
2 tbsp of extra virgin olive oil
1 tsp caster sugar
Sea salt

In a medium size frying pan, gently warm the olive oil and add the garlic slices, cook gently for 1 minute or until lightly brown. Remove from the oil, add the piquillo peppers and slowly cook for five minutes. Sprinkle a pinch of sugar, season with sea salt and return the garlic, cook for a further 10 minutes on a low heat and set aside.
To cook the morcilla, cut the sausage into 1 inch thick pieces and fry in a hot frying pan for 3 minutes on each side. Drain on some kitchen towel.
For the quail eggs, gently crack each egg using the edge of a knife. Drop each egg in a small ramekin or cup and gently slide it into the hot oil. Cook four eggs at a time until they firm up, 1 to 1.5 minutes. Larger eggs may take a little longer.
On a warm plate, spoon the warm piquillo peppers, place a piece of the morcilla sausage and top with a crispy fried quail egg before serving.

Ingredients

1 whole morcilla de burgos
8 fresh quail eggs
200g tinned piquillo peppers, sliced into thin strips
1 garlic clove, peeled and finely sliced
2 tbsp of extra virgin olive oil
1 tsp caster sugar
Sea salt

Method

In a medium size frying pan, gently warm the olive oil and add the garlic slices, cook gently for 1 minute or until lightly brown. Remove from the oil, add the piquillo peppers and slowly cook for five minutes. Sprinkle a pinch of sugar, season with sea salt and return the garlic, cook for a further 10 minutes on a low heat and set aside.
To cook the morcilla, cut the sausage into 1 inch thick pieces and fry in a hot frying pan for 3 minutes on each side. Drain on some kitchen towel.
For the quail eggs, gently crack each egg using the edge of a knife. Drop each egg in a small ramekin or cup and gently slide it into the hot oil. Cook four eggs at a time until they firm up, 1 to 1.5 minutes. Larger eggs may take a little longer.
On a warm plate, spoon the warm piquillo peppers, place a piece of the morcilla sausage and top with a crispy fried quail egg before serving.

Add To Basket

Bujanda Piquillo Peppers Small Tin

£2.50

Morcilla de Burgos Rios

£3.25

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

Pluma Ibérica with Cherry Chimichurri...

26 mins

4 people

Huevos Rotos con Jamón

15 mins

2 people

Pluma Iberica with Sherry Braised...

20 mins

4 people

Bar Nestor Tortilla

30 mins

4 people

Browse by Category

Sign up for Weekly Recipes

Latest Posts

Pluma Ibérica with Cherry Chimichurri
20 March 2021
Huevos Rotos con Jamón
13 March 2021
Pluma Iberica with Sherry Braised Mushrooms
6 March 2021

Basco is an online Spanish food shop that sources, imports & sells only the finest & most authentic Spanish foods throughout the UK and Europe. Buy Spanish food online with us today, you won't be disappointed.

Explore

Contact us

Tel: 01937 845 767
Email: info@bascofinefoods.com
Unit 427C Birch Park
Thorp Arch Estate
Wetherby, West Yorkshire
LS23 7FG

Morcilla with Piquillo Peppers and Quail Eggs

Bujanda Piquillo Peppers Small Tin