Total: £0.00

Home
Blog
Recipes
Morcilla with Piquillo Peppers and Quail Eggs

Blog Menu

Product was successfully added to your shopping cart.

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.

Add To Basket

On Offer

Morcilla de Burgos Rios

£2.95
£2.65
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

Croquetas de Pollo

60 mins

6 people

Sobrasada and Smoked San Simon...

10 mins

4 people

Broad Beans and Minted Goats...

10 mins

4 people

Fried Padron Peppers

5 mins

4 people

Browse by Category

Sign up for Weekly Recipes

Latest Posts

Croquetas de Pollo
January 8, 2020
Sobrasada and Smoked San Simon Bocadillo
January 8, 2020
Broad Beans and Minted Goats Cheese on Toast
June 24, 2019

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

Morcilla de Burgos Rios