Revuelto De Morcilla

Scrambled Eggs with Spanish Blood Pudding

Preparation info

  • Difficulty


  • Tapas


Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

Some restaurant menus in Spain have a whole section on huevos revueltos — rich and creamy scrambled eggs. This is a heart-stopping version — eggs and morcilla cooked together in the one beautiful cholesterol-defying dish. It is decadent and velvety but, ironically, is the food of the poor.

I think this makes one of the most extravagant breakfast foods, particularly when enjoyed with champagne or cava. I learned this particular version from my dad, who cooked it for us when mum was out visiting her sisters. He prepared this with his own hand-made morcilla — rich and redolent with garlic and cinnamon.


  • 1 tablespoon extra virgin olive oil
  • 450 g (1 lb) morcilla or black pudding, peeled and thickly sliced
  • 10 eggs
  • 1 small handful flat-leaf (Italian) parsley, finely chopped


Heat the olive oil in a frying pan over low–medium heat and gently sauté the morcilla for 5–10 minutes, breaking apart the sausage with a wooden spoon. The morcilla should have the texture of cooked minced (ground) meat.

Break the eggs into a bowl and gently beat them. Reduce the heat to low, add the egg to the pan and continue stirring gently. The idea is to create a very thin film of cooked egg then continuously fold this back into the uncooked mixture. Cook over low heat for about 5 minutes and don’t be afraid of removing the pan from the heat every now and then.

Fold through half the parsley and season to taste with salt, if necessary. The dish is ready when the egg is still wet but most of the egg has cooked. Sprinkle over the remaining parsley before serving.