Plated eggs with false black pudding

A few days ago, browsing Instagram, I found a very curious recipe that I didn't know: summer blood sausage or false blood sausage. It is a typical recipe from Murcia and is made during the summer season. Its peculiarity is that it does not contain any meat, but is made with onion, eggplant, pine nuts and spices. The same ones that are used in the blood sausage made in the region, hence its name.

Since it caught my attention and all the comments were positive, I got to work to experiment with how this fake blood sausage would work with some eggs . I have enriched the recipe with some cubes of Iberian ham and the result has been excellent, although you can do without the ham if you prefer.

You can vary the amount of spices as you wish, although I recommend that you do not overuse cinnamon, since it has a very strong flavor that predominates over the rest. A pinch will be more than enough. With oregano and cumin you can be more generous, and you can even experiment with others. Of course, serve these eggs in mini cocottes . Their size makes them perfect for these preparations and they look very elegant on the table.

Le Creuset skillet frying pan , Le Creuset mini grinder , Le Creuset wooden cutting board and Le Creuset ceramic mini cocottes .

Ingredients

• 2 onions
• 2 eggplants
• A handful of pine nuts
• 50g of Iberian ham in cubes
• 1 pinch of cumin
• 1 generous tablespoon of oregano
• 1 pinch of cinnamon
• Salt
• 100ml white wine
• 500ml water
• 4 eggs
• Chives to decorate

Le Creuset wooden cutting board , Le Creuset damascus steel knife and Le Creuset ceramic mini cocottes .

Elaboration

1. Toast the pine nuts in afrying pan (without oil) and set them aside.
2. Chop the onion into small cubes. Put oil in a deep frying pan and add the onion and a pinch of salt. Let it fry over medium heat.
3. While the onion is sautéing, cut the eggplant into small cubes. When the onion is transparent, add the eggplant and sauté for 5 minutes over medium heat. Make a well in the center and add the spices to toast them a little. In this way, its aroma will be enhanced.
4. Add the white wine and pine nuts and let the alcohol evaporate. Stir every few minutes with the help of a silicone spatula .
5. When the wine has evaporated, add half of the water and let the whole thing cook slowly. When the water has evaporated, add the rest. In total you will have to cook your fake blood sausage for about 40 minutes to get the texture we are looking for.
6. When all the liquid has evaporated, add the ham cubes and stir a few times. Adjust salt, if necessary.
7. Divide your fake blood sausage into 4 mini cocottes and make a well in the center. Crack an egg into each mini cocotte and bake for 10 minutes, with heat up and down at 220º.
8. Remove from the oven and decorate with a little chopped chives. Serve accompanied by some slices of bread.