Diary of a Dying Nation (@DiaryofaDyingNation)

Eggs, morcilla and chickpeas *When we were young, my dad used to make us a classic chickpea stew with morcilla as a quick and easy meal. That’s where I got the idea for this, which I’ve adapted for breakfast or brunch with the addition of eggs. Serve with crusty bread to mop up the juices.* Olive oil, plus extra-virgin olive oil to finish 1 white onion, peeled and diced 90g morcilla, cut into small pieces (morcilla is traditionally bulked out with rice, so is gluten-free, unlike most British black pudding) 1 (400g) can cooked chickpeas, undrained (you need the water from the tin) 1 sprig fresh thyme 100ml chicken stock Salt & black pepper 2 large eggs Heat a little olive oil in a saute pan over a medium heat, then sweat the onion for six or seven minutes, until soft but not coloured. Add the morcilla and fry, stirring, for a couple of minutes, just to cook out, then tip in the chickpeas and their water, thyme and stock, season generously and leave to bubble gently until the liquid reduces and you’re left with a nice, thick sauce. Spoon into a smallish pan (in Spain, we’d use a terracotta cazuela), so the chickpea mix covers the base, then put on a med/low heat. Once the sauce is bubbling hot, crack in the eggs and leave to cook until the whites are just cooked and the yolks are still runny. Take off the heat, drizzle with extra-virgin olive oil, and finish with a sprinkling of salt & pepper. #Breakfast #Lunch #Dinner #Eggs #EggsMorcillaandChickpeas #MakeThis https://www.theguardian.com/food/2021/sep/11/how-to-cook-eggs-spanish-style-morcilla-chickpeas-cheat-prawn-tortilla-a-la-flamenca-brunch-recipes