Migas
Fried breadcrumbs with garlic, chorizo, and paprika. A shepherd's dish from rural Spain.
Serves 4
Prep 15 min
Cook 25 min
Ingredients
- 1 loaf stale bread (about 1 lb), torn in small pieces
- 1/2 cup water
- 1 teaspoon salt
- 1/4 cup olive oil
- 6 cloves garlic, sliced
- 1/2 lb cured chorizo, diced
- 4 slices bacon, diced
- 1 tablespoon smoked paprika
- 4 fried eggs, to serve
Steps
Step 1. Sprinkle the bread with the water and salt and let it sit for 30 minutes, tossing now and then.
Step 2. Heat the oil in a wide pan. Cook the bacon and chorizo for 6 minutes until crisp and cooked through. Add the garlic for 1 minute.
Step 3. Add the bread and paprika and cook over medium heat for 10 to 15 minutes, stirring, until crisp outside and tender in places.
Step 4. Serve with fried eggs.
Where this recipe comes from
Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.