Migas is Spanish for breadcrumbs, and this dish makes the most of a leftover loaf when sautéed and served with chorizo, the famed Spanish sausage. First developed as a breakfast dish in Andalucía, it’s popular throughout Spain for lunch and even dinner, and variations abound. This is the version I cooked with Juande de Dios of García-Molina, producer of this quarter’s medium selection.
Ingredients
- 8 ounces day-old bread
- 1/2 cup water at room temperature, more if needed
- 6 tablespoons extra virgin olive oil, divided use, plus more, for drizzling
- 6 ounces chorizo, cut in 1/2-inch slices
- 1 medium onion, about 8 ounces, halved and cut into slivers
- 1 large bell pepper, 8 ounces, diced
- 6 garlic cloves, minced
- 1 teaspoon coarse sea salt, more to taste
- 1/4 teaspoon freshly ground black pepper, more to taste
- 4 eggs
Directions
Step 1
Cut the bread into chunks, then pulse them in the food processor until you have a mix of small and medium pieces along with some crumbs (you can also do this all by hand). You should have about 4 cups.
Step 2
Transfer to a large bowl and add 1/2 cup water just to moisten them. Use your hands to work the water into the breadcrumbs, adding more only
if needed (the breadcrumbs should be damp and crumbly, not soggy).
Step 3
Heat a 12-inch frying pan or wok over medium-high heat. When hot, add 2 tablespoons olive oil and the chorizo; cook until well browned, about 7 minutes. Add the onions, peppers, garlic, salt, and black pepper and cook until the peppers are tender, another 10 to 15 minutes. Use a slotted spoon to transfer the chorizo and vegetables to
a nearby bowl, leaving as much oil in the pan as possible. Add another 2 tablespoons olive oil to the pan, then the bread; allow it to crisp for about 2 minutes before flipping the pieces. When they’re all fully toasted, fold in the chorizo and vegetables; turn off the heat.
Step 4
Heat another large frying pan over medium-high heat until hot. Add 2 tablespoons olive oil and then crack an egg into each quadrant of the pan. Let cook undisturbed until the whites are firm.
Step 5
Divide the migas among four plates and top each portion with a fried egg.
Serves 4