Cojonudo
Ingredients
1 dozen quail eggs
12 slices of a baguette
12 Slices of Spanish chorizo
Spanish virgin olive oil for frying
Romesco sauce
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Procedure
1. Toast baguette.
2. Gently fry quail eggs in olive oil.
3. Fry chorizo in olive oil.
4. Layer baguette with romesco sauce. Top with quail egg and chorizo.
5. Serve!