Huevos Rellenos y Boquerones - Talking Tapas

Huevos Rellenos y Boquerones


Eggs are used so much in Spanish cooking, a cheap ingredient that can be elevated with just a few simple additions, and this little tapas is no exception. Often seen in Spanish bars stuffed with tuna, in this recipe I add some simple spicing to the egg using paprika, and then top with the delicious bite of a boquerón (fresh anchovy) marinated in vinegar and oil, delicious and so quick to prepare! If you don’t like fish, you can replace the anchovy with half a griddled asparagus spear tossed in sherry vinegar and split length ways. In Spain they would be more likely to be served with a beer rather than wine, but I also think a nice dry and chilled manzanilla or fino sherry works very well!


  • 6 small to medium fresh free range eggs
  • 1 tbsp mayonnaise (homemade or good quality jarred)
  • ½ tsp hot paprika plus a little extra
  • ¼ tsp salt and a few twists of pepper
  • 6 fresh marinated anchovy fillets (split in half)
  • A little chopped fresh parsley


  1. Cook the eggs in boiling water for 7-8 minutes depending on their size, plunge into cold water and leave to cool before removing shells (you can do this the night before, but refrigerate them in their shells and peel the next day when you are ready to use them).
  2. Once the eggs have cooled, carefully slice in half length ways, remove the yolks with a teaspoon to a small bowl, and put the whites to one side.
  3. To the yolks add the mayonnaise, paprika and a little salt and pepper, mash together with a fork and then taste.
  4. Stuff the mixture back into the egg white, lay two of the anchovy fillets over the top of each egg and then sprinkle with a little extra paprika and a little finely chopped parsley.
  5. Place each egg on top of a very thin slice of baguette (this stops the eggs slipping around the plate), and serve with a chilled Fino or Manzanilla, ¡deliciosa!