Spanish · Spain
Spanish Revuelto con Morcilla
A traditional Spanish dish of scrambled eggs with blood sausage, often served with bread and salad.
15 minutes2 servings
Ingredients
Method
- Heat olive oil in a non-stick pan over medium heat.
- Add the diced onion and garlic, sauté until softened.
- Add the blood sausage, cut into small pieces, and cook until browned.
- Crack the eggs into the pan and stir gently until just set.
- Season with salt and pepper.
- Garnish with fresh parsley and serve with a slice of bread and a side salad.