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Morcilla with Piquillo Peppers and Quail Eggs

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Morcilla with Piquillo Peppers and Quail Eggs

15 mins

4 people

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.

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Morcilla de Burgos Rios
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£2.95
Celorrio Piquillo Peppers Small Tin

£2.00

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

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Morcilla with Piquillo Peppers and Quail Eggs

Morcilla de Burgos Rios