Provence Crumpet Fondue with Quail Egg and Bellota Chorizo golden and flavorful

1 In a thick-bottomed saucepan, pour in 2 tablespoons of olive oil, then add the sliced peppers. Let them sweat for 3 minutes, then add the spring onions, let cook for another 2 minutes, then add the tomato dice, chopped garlic and black olives. Cook for another 2 minutes, season with salt and mix with the chorizo dice. Cover and turn off the heat.

2 Place a skillet on the heat, pour in a few drops of olive oil, season with salt, then crack your eggs one by one onto a plate and slide into the skillet. Cook gently for 2 minutes.

3 Heat your crumpets and filling. Place them on warm plates, then arrange your Provençal filling on top, then use a spatula to place the quail egg in the center.

*Belottas are small acorns that are eaten by the famous black Iberian pigs. Thanks to my friend Alejandro Alvarez for this exceptional gift.