Revueltos de Morcilla (Argentine Blood Sausage and Egg Scramble)

Ingredients

• •10 oz morcilla, casing removed and crumbled
• •8 eggs
• •1 small yellow onion, finely diced
• •1 tbsp olive oil
• •2 tbsp fresh parsley, chopped
• •1/4 tsp black pepper

Directions

1. 1Heat olive oil and cook the onion for 4 minutes until soft.
2. 2Add the crumbled morcilla and cook for 4 minutes until hot and lightly browned.
3. 3Beat the eggs with black pepper.
4. 4Pour the eggs into the skillet and reduce the heat to low.
5. 5Fold gently for 2–3 minutes until softly set.
6. 6Finish with parsley and serve immediately.

💡 Cook the eggs over low heat after the morcilla is hot so the scramble stays tender.

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