Black pudding rice with eggs and sautéed peppers
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 55 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Rice short-grain, dry 250 g
- Egg 4 medium, shelled 200 g
- Red pepper 2 trimmed 400 g
- Spring Onion 120 g
- Leek 120 g
- Garlic 9 g
- Blood Sausage casing removed 250 g
- Water 650 ml 650 g
- Extra virgin olive oil 20 g rice, 15 g peppers and 15 g eggs 50 g
- Parsley 3 g
- Salt to taste 1 g
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Method
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Chop the spring onion, trimmed leek and garlic. Soften in 20 g oil for 8–10 minutes. Add the rice and 650 ml hot water and simmer for 9 minutes.
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Crumble the black pudding, add it and cook for another 9–11 minutes until the rice is tender and the black pudding thoroughly hot. If the product requires precooking, follow its instructions before adding it. Rest covered off the heat for 3 minutes.
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Slice the red peppers into strips and sauté in 15 g oil for 8–10 minutes until tender and browned.
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Fry the eggs in batches in a non-stick pan with the other 15 g oil until the whites are set and the yolks cooked to your preferred firmness. Taste the rice before adjusting the salt. Serve a quarter of the rice with an egg, peppers and parsley.
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