Morcilla and Quails Egg Pintxo (pincho)
A Basque style tapas of bread, blood pudding and a mini fried egg
Makes 6: Preparation 5 minutes, cooking time 10 minutes.
- Six slices of baguette, each about an 2cm thick
- 2 morcilla sausages, approx 150g
- 6 quails eggs
- 2 tbsp olive oil
- Chopping board and knife
- Frying pan
- 6 small wooden skewers
- Small bowl and some tin foil
- pastry brush (optional)
Cut the 2 sausages along the diagonal so that you get three pieces from each morcilla sausage. Heat up the frying pan to a medium heat and fry the slices. The morcilla can catch and burn quite easily so it’s best to not have the pan on too high a heat.
While the slices are cooking, brush the slices of bread with the olive oil, or just drizzle it over if you don’t have a brush.
After a couple of minutes turn the morcilla pieces over and cook on the other side, then after another two minutes remove them from the pan, put in the small bowl and cover with foil to keep warm.
Next, fry the quails eggs in the frying pan. Enough oil came out of my morcilla sausages to do this, but if your pan is a bit dry then add a little bit of olive oil to it. It’s up to you if you want the yolks runny or hard, I had mine so they were just set, still nice and soft and gooey, but solid enough that they don’t run down your hand when you bite into the pintxo.
Once the eggs are cooked you can assemble the pintxos. Put a slice of the morcilla onto the bread, then top with a fried quails egg and keep everything in place with a skewer.