This is a tasty and interesting snack and a bit of a variation on huevos rancheros. The thought of pan frying quail eggs may seem a little daunting, but it's no more difficult than frying a normal egg.
About 100-120g cooking chorizo with the skins removed
1tbsp finely chopped parsley
16 slices of thin baguette, toasted
16 quail eggs (plus a few more in case of mistakes)
A little olive oil for frying
Chop the chorizo into small pieces, almost breaking it down like mince. Heat a frying pan and cook the chorizo on a medium heat, stirring and breaking it up with the back of the spoon as it's cooking and continue cooking for 4-5 minutes. If there are still some big lumps you can remove them and chop them a bit and return them to the pan. Put to one side and stir in the parsley.
To fry the eggs, carefully crack the eggs using the blade of a small knife, individually into egg cups or small containers. Heat a preferably non-stick frying pan on a low heat with some olive oil.
Tip the eggs into the pan, leaving space between them, and cook them for about a minute until they are just slightly under-cooked and will take a little re-heating.
Once cooked, transfer each one on to a slice of the toasted baguette with a fish slice and place on a baking tray and continue cooking the rest.
To serve, reheat in a low oven for a few minutes, reheat the chorizo and spoon a little on each egg.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies