Spanish Style Migas with Fried Eggs that can be enjoyed any time of day
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Spanish Style Migas with Fried Eggs that can be enjoyed any time of day
Most cultures have recipes designed to use stale bread or leftovers.
In Spain, migas, a dish made with chunks of rustic bread, are combined with vegetables and meat to create a smoky and flavorful comfort food.
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Migas in Spanish literally means crumbs, and 'migas del pastor' in Spanish is associated with a shepherd's dish that combines fried migas with whatever meat or vegetables you have on hand.
You can find Mexican and Tex-Mex style migas, but they are not the same as Spanish migas.
My version of Spanish migas is made with bell peppers, tomatoes, and asparagus softened with the meaty flavors of dry-cured bacon and chorizo, topped with a fried egg and sprinkled with bits of toast.
It is a healthy and satisfying meal for any time of the day.
If brunch were the main meal of the day, this succulent egg dish would get you through dinner without a single pang of hunger.
Tips and tricks for making crumbs
- The best bread is plain bread made without fat. That is, any rustic white bread you can find.
- Moisten stale bread so that it is hard in the center but crisp on the outside when fried.
- One of the main aromas of this dish comes from the cured chorizo, which is hard, somewhat similar to salami (as opposed to fresh Mexican chorizo). You can buy tender or spicy chorizo. Its main seasoning is smoked paprika, garlic and salt.
- This is a perfect make-ahead meal. You can cook the vegetables a day or two ahead of time, store them in the fridge, and reheat them when you're ready to cook the eggs.
- If you're not a fan of fried eggs, try topping the bottom with scrambled or poached eggs.
Migas Swaps and Substitutions
- If this dish is fried stale bread, you can also use fresh bread. Just break it into pieces, spread it out on a baking sheet, and let it dry for 10-15 minutes in a 300°F oven.
- You can omit the meat if you want to make a vegetarian version of this dish, or you can substitute chopped ham for the chorizo. To replicate the overall flavor of the dish with these substitutions, add more smoked paprika to taste.
- Instead of asparagus, you can add or replace other vegetables with onions, bell peppers, and tomatoes. Add zucchini, spinach, kale, yellow squash, or diced potatoes, to name a few.
How to serve crumbs
This dish would traditionally be served for lunch or dinner. Add a salad and a glass of wine and you have a celebratory dinner, with a delicious crunch in every bite.
I, however, wouldn't let the time of day stop you from enjoying this recipe. Who's to say you can't make some for breakfast or brunch too!
Ingredients
- 4 thick slices of day-old white bread
- A pinch of salt and more to finish
- 4 thick slices (3 to 4 ounces) sliced bacon, cut into 1-inch pieces
- 3 ounces (about 1/2 cup) dry-cured chorizo, diced
- 1/2 teaspoon smoked paprika, plus more to finish
- 2 whole garlic cloves, peeled
- 1 onion, finely chopped
- 1 yellow bell pepper, seeded and chopped
- 3 medium globe tomatoes, diced
- 8 ounces asparagus, cut into 1-inch pieces (peel optional)
- 4 teaspoons of olive oil
- 4 eggs
- 2 tablespoons fresh parsley, chopped
- Freshly ground black pepper, to finish
Method
Prepare the bread:
Cut off the bottom crust if the bread is too hard and cut into small pieces.
Spread the diced bread on a cutting board and sprinkle lightly with a pinch of salt.
Using a spray bottle, spray bread with water until moist but not soggy.
If you don't have a spray bottle, use your fingers to lightly mist with water.
Cover with a clean, damp kitchen towel and set aside while you cook the meat and vegetables.
Cook the bacon and chorizo:
In a large skillet over medium heat, add bacon to skillet and cook, stirring constantly, 3 to 4 minutes or until crisp.
Add the chorizo and 1/2 teaspoon of the paprika and cook for 1 minute.
Using a slotted spoon, transfer meat to a plate. Leave the bacon grease in the pan.
Fry the cubed bread:
Cover a plate with a paper towel and place near the stove.
Add the garlic cloves to the skillet and cook over medium heat for 30 to 45 seconds, or until they start to sizzle and turn golden.
Using a slotted spoon, remove the garlic from the pan and discard.
Add the bread cubes to the pan and cook, stirring and flipping the bread in the bacon grease, for 4 to 5 minutes, or until golden and crisp.
Transfer to a plate lined with paper towels.
You can fry the bread cubes ahead; just store them in a container with a lid and keep at room temperature for up to 2 days.
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