Morcilla with Fried Quail Eggs

A favorite from Pamplona's Tapas Bar

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12 ×

12 slices Black Boudin (Morcilla)

12 Quail Eggs

Parsley

Salt

Pepper

Hot Smoked Paprika

appetizer

Beginner

Instructions:

  1. Poach the Black Boudin for five minutes.
  2. Remove and cut into slices.
  3. Sauté in a frying pan until crispy.
  4. Fry your quail eggs for about four minutes and place each quail egg on top each slice of Morcilla.
  5. Add salt and pepper to your liking and finish it off with a dash of parsley and hot smoked paprika.

Black Boudin, or Morcilla, can be ordered online at laespanolameats.com.