Morcilla, Peppers & Eggs

Morcilla, Peppers & Eggs

Morcilla is Spanish blood sausage and it goes fantastically well with eggs.

Piquillo peppers have a sweet and smoky flavour.

Serves 4 as a tapas or starter.

  • 1 tbsp olive oil
  • 6 whole roasted Pequillo peppers from a jar cut into strips
  • 1 clove garlic thinly sliced
  • 400g Morcilla Iberico, cut into 1cm slices
  • 4 fresh eggs (Hen or Quail)
  1. Heat half the oil in a pan over medium heat and add the peppers and garlic
  2. Saute for five minutes making sure that the garlic doesn’t burn.
  3. Remove from the pan, season with salt and pepper and keep warm.
  4. Add the rest of the oil to the pan and saute the slices of Morcilla for 1 minute each side until they begin to crisp up.
  5. Remove from the pan and crack in the eggs and fry them until the whites are set but the yolks are still runny.

Serve a pile of the garlicy peppers with slices of Morcilla and top with a fried egg.