Black pudding with Egyptian fried egg

Black pudding with Egyptian fried egg

By
From
Moorish
Serves
4
Photographer
Mark Roper

Black pudding might not be everybody’s cup of tea, but we adore its dark, rich and spicy meatiness. It is really worth hunting for the best quality pudding that you can find.

We offered a recipe for these Egyptian eggs in Arabesque, and make no apology for including them again here! The exotic fragrance of dukkah works so well with the sticky, richness of the egg yolks – and both are the perfect accompaniment to gorgeous black pudding. The eggs are also delicious in a salad.

Ingredients

Quantity Ingredient
4 eggs
plain flour, for dusting
250ml vegetable oil, for frying
150g Dukkah
1 black pudding, about 300 g

Salad

Quantity Ingredient
1 bunch watercress, washed and stalks removed, (about 3⁄4 cup leaves)
1 endive, leaves separated
handful radicchio leaves, roughly torn
1 purple onion, finely shredded
1/2 teaspoon sumac
1 tablespoon extra virgin olive oil
1/2 lemon, juiced
1 tablespoon pomegranate molasses

Method

  1. Soft-boil the eggs for 3 minutes. Cool them under cold running water and peel carefully. Dust them in plain flour and then deep-fry each egg for 1–1½ minutes, or until they are golden-brown. Remove them from the oil and roll them in dukkah immediately.
  2. Cut the black pudding into 12 slices, each about 1.5 cm thick, and dust with plain flour. Heat a little oil in a frying pan and sauté until brown on each side.
  3. To make the salad, combine all the ingredients in a mixing bowl and toss well so that the leaves are nicely coated.
  4. To serve, place a small mound of salad in the centre of each plate, and top with an egg. Arrange 3 slices of black pudding around the salad and drizzle with a little extra virgin olive oil. If you like, serve hot buttered toast on the side.
Tags:
Malouf
Greg
Lucy
Moorish
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