Peppers, beans, eggs and black pudding

Name: Peppers, beans, eggs and black pudding
Yield: Serves 2
Ingredients: 100 g fresh or frozen broad beans; 100 g good black pudding or morcilla, cut into 4 slices, each around 2cm thick; 40 g unsalted butter; flaked sea salt; 1 tablespoon olive oil, plus extra for frying; 1 small onion, halved and very finely sliced; about 1 tablespoon sherry vinegar; 2 free-range eggs; 2 red romano peppers; 10 g fresh parsley leaves, chopped; smoked paprika; 1 small clove of good hard garlic, crushed

Preparation info

Serves
2

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

This is the kind of shoestring dinner I rely on when really trying not to go food shopping.

Ingredients

2 red romano peppers
100 g fresh or frozen broad beans
1

Dinner
Main course
Vegetarian
Gluten-free

Method

If you have a gas hob, turn it on and place the peppers directly over the flame, moving them around until totally charcoal black and blistered all over. Alternatively this can be done under the grill.
Allow the peppers to cool before rubbing their charred skin away from the flesh with your thumb or a little kitchen paper. Do not rinse off the skin under water,