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    morcilla, morcilla recipe Recipes, Tapas Recipes 5 1 5 0

    Morcilla with Piquillo Peppers and Quail Eggs

    • Serves 4 people
    • Complexity Easy
    Prep time
    5 mins
    Cook time
    10 mins
    Total time
    15 mins
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    • 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


    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.


    1.  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.
    2.  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.
    3.  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.
    4.  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.

    Shop Ingredients

    La Fragua Piquillo Peppers 400g


    Rios Morcilla de Burgos


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