Recipe: Crumpet fondue de Provence quail egg Bellota Chorizo

1 In a thick-bottomed saucepan pour 2 tablespoons of olive oil, then "wilt" the sliced bell peppers let sweat for 3 minutes then add the onions let cook for another 2 minutes then the diced tomato, chopped garlic and black olives cook for another 2 minutes salt then mix with the chorizo dice cover and turn off the heat.

2 Place a pan on the heat pour a few drops of olive oil salt then break your eggs one by one onto a plate and slide them into the pan gentle cooking 2 minutes.

3 Heat your Crumpets and your filling place them on hot plates then arrange your Provençal filling on top then using a pastry cutter with the help of a spatula arrange the quail egg in the center.
*Belottas are small acorns enjoyed by the famous Iberian black pigs thank you to my friend Alejandro Alvarez for this exceptional shipment.
Crumpets are "small holey breads" very popular in Anglo-Saxon countries you can of course make them yourself, and for this recipe replace them if necessary with thick blinis or muffins.