Migas
Stale bread torn, moistened, and fried into distinct, crisp crumbs with garlic, smoked paprika, and chorizo — rustic shepherd food from Aragon and Extremadura, unrelated to the Tex-Mex egg-and-tortilla-chip dish of the same name.
Meat
⚠ Contains: Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb stale crusty bread, torn into small pieces
- 1/2 cup water
- 1/2 cup olive oil
- 4 cloves garlic, sliced
- 1 tsp smoked paprika
- 1/2 lb chorizo, sliced
- 4 oz bacon, chopped
- Salt, to taste
- Fried eggs and grapes, to serve (optional)
Steps
- Sprinkle the torn bread with the water, toss to moisten evenly, cover, and let sit for a few hours or overnight.
- Heat the olive oil in a large pan and fry the garlic until golden, then remove and set aside.
- Fry the chorizo and bacon in the same oil until crisp, then remove and set aside.
- Add the moistened bread to the pan and fry over medium heat, stirring and breaking it up constantly, until it forms crisp, separate crumbs.
- Stir in the smoked paprika, then return the garlic, chorizo, and bacon to the pan.
- Season with salt and serve hot, topped with a fried egg or grapes if desired.