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Cojonudas (Burgos Morcilla and Quail Egg Tapas)

Name: Cojonudas (Burgos Morcilla and Quail Egg Tapas)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Spanish, Castilian
Ingredients: 4 small slices rustic white bread, about 1 ounce (28 g) each; 4 slices morcilla de Burgos, about 4 ounces (115 g) total; 4 quail eggs; 4 strips roasted red pepper or drained piquillo pepper; 2 tablespoons extra-virgin olive oil, divided, for frying; Fine salt, if needed

A rich Burgos montadito topped with fried morcilla de Burgos, roasted red pepper, and a soft-yolked quail egg.

Prep5 min

Cook5 min

Total10 min

Serves4 servings

Jump to Recipe

Cojonudas are a Burgos variation of the traditional cojonudo montadito, replacing the chorizo with a slice of morcilla de Burgos. The rice-filled blood sausage is fried until browned and topped with a small quail egg and sweet roasted pepper.

The combination is rich, savory, and especially satisfying when served on lightly toasted rustic bread. Because the individual components cook quickly, these distinctive Burgos tapas can be prepared in about 10 minutes.

Why You’ll Love This Recipe

Morcilla de Burgos gives each small tapa a deep, savory flavor and tender texture.
The soft quail egg yolk creates a natural sauce for the sausage and toast.
Sweet roasted pepper balances the richness of the morcilla.
The recipe takes only a few minutes once the ingredients are prepared.
These individual montaditos offer an authentic introduction to the traditional food of Burgos.

Ingredient Notes

Morcilla de Burgos

This regional Spanish blood sausage contains rice and onion, giving it a softer and less dense texture than many other blood sausages. Handle the slices carefully after frying because they can become delicate.

Quail eggs

Their small size makes quail eggs ideal for individual montaditos. Crack them into cups before frying so they can be transferred cleanly to the skillet.

Rustic bread

A sturdy baguette or country-style loaf supports the warm sausage and egg. Toast older bread briefly to restore its texture.

Roasted red pepper

Roasted pepper adds sweetness and a light smoky flavor. Piquillo peppers are an excellent substitute when traditional roasted peppers from Burgos are unavailable.

Expert Tips

Chill the morcilla briefly before slicing if it is very soft, as cold sausage is easier to cut cleanly.
Use a sharp, thin knife and avoid making the slices too thin or they may break apart in the skillet.
Turn the morcilla only once and use a wide spatula to keep each slice intact.
Toast the bread lightly rather than making it very hard, since the morcilla has a soft texture.
Fry the quail eggs separately from the morcilla so the small whites remain neat and the yolks do not overcook.
Assemble and serve the tapas immediately because morcilla is at its best when hot.

Serving Suggestions

Serve cojonudas alongside cojonudos so guests can compare the traditional morcilla and chorizo versions.

Add them to a tapas menu with croquettes, Spanish cheeses, olives, and roasted vegetables.

Pair the rich montaditos with a crisp green salad or tomato salad dressed with wine vinegar.

Storage and Reheating

These tapas are best served immediately after assembly. Refrigerate leftover cooked morcilla, eggs, peppers, and bread separately for up to 2 days. Reheat the morcilla gently in a skillet and refresh the bread under the broiler before assembling. Reheated quail egg yolks will be firmer than freshly fried yolks.

Frequently Asked Questions

What is morcilla de Burgos?

Morcilla de Burgos is a traditional Spanish blood sausage from Burgos made primarily with pork blood, rice, onion, fat, and spices.

What can I substitute for morcilla de Burgos?

Use another firm Spanish morcilla containing rice when possible. Black pudding can be used as a last resort, but its flavor and texture will not be identical.

How do I keep the morcilla from breaking apart?

Cut thick slices while the sausage is cool, fry them in a nonstick skillet, turn them only once, and lift them with a wide spatula.

Can I make cojonudas without runny egg yolks?

Yes. Fry the quail eggs for slightly longer or cover the skillet briefly until the yolks reach your preferred level of doneness.

CuisineSpanish, Castilian CourseAppetizer, Tapas Yield4 servings NutritionApprox. 220 calories per serving

Ingredients

4 small slices rustic white bread, about 1 ounce (28 g) each
4 slices morcilla de Burgos, about 4 ounces (115 g) total
4 quail eggs
4 strips roasted red pepper or drained piquillo pepper
2 tablespoons extra-virgin olive oil, divided, for frying
Fine salt, if needed

Instructions

Lightly toast the bread in a toaster, under the broiler, or in a dry skillet until crisp around the edges.
Heat 1 tablespoon of olive oil in a nonstick skillet over medium-high heat.
Add the morcilla slices and cook for 1 to 2 minutes per side, turning carefully, until the surfaces are browned and the centers are hot.
Transfer the morcilla to a plate and keep it warm while preparing the eggs.
Heat the remaining tablespoon of olive oil in a small nonstick skillet over medium-high heat.
Crack each quail egg into a small cup, then slide the eggs into the hot skillet one at a time.
Fry until the whites are fully set and lightly crisp while the yolks remain soft, about 1 minute.
Place one hot slice of morcilla on each piece of toasted bread.
Top each slice of morcilla with a fried quail egg and garnish with a strip of roasted red pepper.
Add salt only if necessary and serve the cojonudas immediately while hot.

Notes

Morcilla de Burgos is a Spanish blood sausage traditionally made with pork blood, rice, onion, fat, salt, and spices.

Authentic morcilla de Burgos can be difficult to find in ordinary US supermarkets. A Spanish specialty market or online Spanish food retailer is the best source; another firm rice-based blood sausage is the closest substitute.

Do not use British black pudding as an exact replacement unless necessary, because its grain content, seasoning, and texture differ from those of morcilla de Burgos.

The calorie estimate assumes four 1-ounce bread slices, approximately 4 ounces of morcilla, four quail eggs, roasted pepper, and about 1 tablespoon of the frying oil consumed.

Check the labels on the bread, morcilla, and jarred peppers when managing dairy, soy, sesame, wheat, or gluten restrictions.

Quail eggs should be cooked until the whites are fully set. Cook the yolks completely for pregnant people, young children, older adults, and anyone with a weakened immune system.