Morcilla, egg and crisps

Rachel Khoos morcilla sausages are crumbled over crisps and topped with fried eggs
By Rachel Khoo
Morcilla, egg and crisps
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 2 minutes
  • Effort: easy


  • 100 g ready salted crisps
  • 150 g morcilla sausages, skin removed and roughly crumbled
  • 1 tbsp rapeseed or olive oil
  • 3 eggs

Tips and Suggestions

See Rachel's other speedy tapas recipes, chorizo and chickpea stew and pan con tomate.


1. Put the crisps in a serving dish.

2. In a large, dry non-stick frying pan over a medium heat, add the morcilla sausage and cook for 3-4 minutes. Scatter over the crisps.

3. Add the oil to the frying pan and crack the eggs in one by one. Cook for 2-3 minutes, until the white is set but the yolk still runny - put a lid or plate over the pan to speed it up.

4. Place the fried eggs over the crisps and break it all up with a fork to eat.

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