Spanish Roasted Pepper, Anchovy and Egg Tapas Recipe
This appetizer looks like a tiny work of art on a plate: strips of sweet roasted pepper topped with egg and salty anchovies. In Spanish bars, pinchos with peppers and anchovies are a classic, often eaten standing at the counter. It’s a great way to turn a few simple ingredients into impressive tapas for a gathering at home.
This recipe brings the atmosphere of a Spanish tapas bar into your home with just a few ingredients. Sweet roasted peppers, creamy egg and intensely savory anchovies create a perfectly balanced bite that looks elegant yet is very easy to prepare for a crowd.
Chef's tips
Roast a few extra peppers while you’re at it – they keep well in the fridge and are great in sandwiches or salads. If your anchovies are very salty, you can briefly rinse them under cold water and pat dry before using. Don’t skip the resting time for the peppers in the marinade; it really deepens their flavor.
How to serve
Serve these tapas slightly warm or at room temperature. Arrange them on a large wooden board or platter and add small bowls of olives, marinated artichokes and cubes of Manchego or another hard cheese. They’re perfect with a glass of dry white wine, cava or a light, chilled red.
Ingredients
- red bell pepper large, fleshy - 3 pieces
- anchovies in olive oil drained of excess oil - 12 fillets
- quail egg or 4 chicken eggs cut into quarters - 12 pieces
- olive oil for drizzling over the peppers - 3 tablespoons
- garlic grated or very finely chopped - 1 clove
- balsamic vinegar or red wine vinegar - 1 tablespoon
- salt a pinch, for the peppers
- black pepper to taste
- baguette sliced - 1 piece
- flat-leaf parsley chopped, for sprinkling - 2 tablespoons
Preparation
- Preheat the oven to 220°C (top and bottom heat). Wash and dry the peppers, then place them whole on a baking tray lined with baking paper.
- Roast the peppers for 20–25 minutes, turning them every 7–8 minutes, until the skin is very wrinkled and darkened in spots.
- Transfer the roasted peppers to a bowl and cover with a plate or foil for 10 minutes – the steam will make it easier to remove the skins.
- After 10 minutes, peel the peppers, remove the cores and seeds, and cut the flesh into wide strips.
- In a small bowl, mix the olive oil, grated garlic, vinegar, a pinch of salt and pepper. Add the pepper strips, gently toss and set aside for 10–15 minutes to marinate.
- Meanwhile, cook the quail eggs: place them in a saucepan with cold water, bring to a boil, then cook for 3–4 minutes. Rinse with cold water, cool and peel. If using chicken eggs, cook them for 8–9 minutes and cut into quarters.
- Slice the baguette and toast the slices for 4–5 minutes in an oven preheated to 200°C or in a dry frying pan until lightly crisp.
- On each slice, place a strip of marinated pepper, then a quail egg (or a quarter of a chicken egg) and an anchovy fillet. Press down gently so the toppings hold together.
- Arrange the finished appetizers on a serving platter, sprinkle with chopped parsley and serve immediately.
Storage
Gotowe kanapeczki najlepiej zjeść od razu, bo pieczywo mięknie. Jeśli zostanie marynowana papryka, możesz przechować ją w lodówce do 2 dni i wykorzystać do kanapek lub sałatek.
