Migas

Migas

Making a large batch of migas on Día de Andalucía (Andalusia Day)

Hailing from the Iberian Peninsula, migas, the Spanish word for “crumbs,” is a traditional breakfast dish made from leftover bread. Once standard fare for humble farmers coming in from the fields for a late morning meal, migas is now served in many restaurants throughout Spain. Migas is made from crumbled or cubed stale bread that is sautéed with spices and mixed with meat—usually ham, bacon, or chorizo. This is a hearty and simple meal, exemplary of Spanish tastes. Recipe Servings: Serves 4

Prep Time

5 minutes
+ 1 minute resting

Cook Time

15 minutes

Total Time

21 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 cup (190 g) cubed bread
2 Tbsp (30 ml) water
2 tsp paprika, sweet (not smoky)
1 cup (240 ml) olive oil
4 cloves garlic, halved
2 chorizos, without casings
1 cup (150 g) diced ham or bacon
salt to taste

Directions

In a large bowl, sprinkle cubed bread with water.
Season moist bread with paprika and a pinch of salt. Stir the bread to evenly coat it with spices. Let sit for at least 1 hour.
In a large skillet, heat the olive oil. Add the garlic pieces and gently sauté in the oil until browned. Discard the garlic.
Add the chorizo and ham or bacon. Stir-fry the meat for about 5 minutes.
Add the bread. Toss the ingredients together and cook for another 5 minutes.
When the bread is golden brown, remove from heat and serve.