Autumn is finally here and there is nothing we love more than warm baked eggs in the morning to get you up and going. This Spanish style uses our favorite variety of blood pudding – Morcilla, (pronounced Morth-i-ya). The typical spices used in the sausage are cinnamon, sweet and spicy paprika, and occasionally cinnamon and clove. Rather than wheat as a thickener they use rice, giving it a much smoother texture.
100g (or 1) morcilla sausage (Spanish Blood sausage)
2 roast piquillo peppers, sliced thinly
3 large ripe tomatoes
2 sprigs on thyme
1 garlic clove
1 eshallot, roughly sliced
2 fresh free range eggs
½ teaspoon smoked paprika
2 tbs olive oil
10 parsley leaves
180ml olive oil (or more of frying depending on side of pan)
Salt and pepper
Crusty bread to serve
- Pre heat oven to 180 degrees. Slice morcilla sausage into discs, then in a cast iron pan with a little olive oil, fry the morcilla until caramelized on both sides. Once caramelized, add the shallot, garlic and smoked paprika and allow to sweat and soften.
- In a food processor add in the fresh tomato and a pinch of salt, and process into a puree. Add puree and thyme sprigs to pan with morcilla and stir.
- Bring sauce to a simmer, and allow to reduce slightly. Taste for seasoning and adjust.
- Lay sliced piquillo peppers over the sauce, and then crack two eggs into the pan. Place whole pan into the oven for 5 minutes or until the egg whites are almost set. Remember you want a runny yolk and the whites will continue to cook after you have taken the pan out of the oven.
- For the crispy parsley, simply heat oil to high (180 degrees) and fry parsley for 30 seconds. Remove before they brown and drain on kitchen paper.
- Serve this dish rustic with the pan on a heat resistance surface, garnish with crispy parsley, a final sprinkle of salt and pepper, and plenty of crusty bread.
- Try to use a pan that can be transferred from the stove to the oven, it will lessen the amount of washing up.
- You can make this dish for up to 10 people in one large baking tray. Makes for an easy big breakfast!
- If you don’t have ripe tomatoes just use diced canned tomatoes and omit the puree step, leave it a little chunkier.
- Some morcilla sausages can come with a tough skin, if so just peal it off. The morcilla will break up a little more, but it doesn’t really matter as the flavor is still there.
- If you cant find Morcilla, just replace with chorizo sausage and omit the paprika from the recipe.