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.

Ingredients

• 4 tablespoons extra virgin olive oil, divided use
• 4 ounces onions, cut into thin slivers
• 1 teaspoon fine sea salt, divided use
• 4 large eggs, beaten
• 1/4 teaspoon freshly ground black pepper
• 2 piquillo peppers, cut into large dice
• 1 scallion, trimmed and thinly sliced
• 2 ounces goat cheese, crumbled
• 1 teaspoon fresh thyme leaves
• 1 tablespoon chopped fresh flat-leaf parsley

Directions

Step 1

Heat a sauté pan over medium heat. When hot, add 2 tablespoons olive oil and the onions and cook for 5 minutes, then sprinkle with 1/2 teaspoon salt. Continue cooking over medium-low heat until tender and brown, 30 or more minutes (an hour or more if you double or triple the amount of onions). Transfer the onions to a dish.

Step 2

Raise the heat under the pan to medium-high. Beat the eggs in a bowl with the rest of the salt and the black pepper. Add the rest of the olive oil to the pan, then pour in the eggs. Cook undisturbed until firm around the edges, then place peppers, scallion, goat cheese, onions, and herbs on one half of the eggs. Fold the plain half over the fillings and continue to cook for another 3 minutes until the eggs are set; for ease, use a cake lifter instead of a spatula to fold. Then slide the omelet onto a serving plate.