Quail Eggs Tapas with Chorizo

For the quail egg tapas, peel and finely chop or press garlic cloves and mix with a little olive oil. Season with salt, pepper and anchovy paste. Place bread slices on a baking sheet lined with baking paper and toast briefly in a very well preheated oven (preferably under the broiler). Drizzle with olive oil and toast until crispy (the bread should not be completely dry toasted, but still a little soft).

At the same time, melt some butter in a suitable (preferably coated) pan, carefully crack in the quail eggs one by one and fry them to waxy soft fried eggs. Season with salt, pepper and a little paprika powder.

Place quail fried eggs on the crusty buns and garnish each with a slice or two of chorizo. Drizzle the quail egg tapas with a few drops of chili oil, according to desired spiciness.

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