- 2 Blood sausages.
- 6 Piquillo peppers.
- 8 Eggs.
- 1/3 Cup 18% fat cream
- Salt and black pepper.
- Extra virgin olive oil.
Remove casing from sausage and crumble filling.
Cut peppers into strips.
Heat a little olive oil in a Non-stick aluminum Magefesa pan and sauté sausage for about 5 minutes.
Add Piquillo peppers and continue to Sauté.
Add cream and let cook until reduced by half.
Add eggs without mixing. Season with salt and pepper.
Cook over high heat, stirring with a spatula until eggs are set.
Sprinkle with paprika and serve