Ingredients

• 2 tbsp olive oil
• 1 large onion
• thinly sliced into crescent moons
• 2 garlic cloves
• finely chopped
• 1 tsp dried oregano
• 1 tsp sweet paprika
• ½ tsp hot paprika
• ½ tsp ground allspice
• ½ tsp ground cumin
• pinch ground cloves
• pinch ground cinnamon
• 250g/9oz black pudding
• peeled and diced
• 2 tomatoes
• seeds removed
• diced
• salt and freshly ground black pepper
• thin slices baguette
• toasted
• 2 tbsp finely chopped parsley

Directions

• Heat half of the olive oil in a large frying pan. Add the onion and fry gently for around 10 minutes
• or until soft and translucent. Add the garlic
• oregano and spices.
• Continue to cook for a couple more minutes then season with salt and pepper. Add 100ml/3½fl oz water and leave to simmer for a couple of minutes.
• In a separate frying pan
• heat the remaining olive oil. Add the black pudding and fry briskly on all sides until crisp. Gently toss the black pudding with the onion mixture and the tomatoes.
• Serve the black pudding piled onto the toast and garnished with parsley.