Migas

Breakfast, Recipes

Migas

Spain’s national dish is always said to be paella, but migas are also a favorite of Spaniards. This humblest of foods was invented by the shepherds who still roam the plains of Castile with their flocks, making good use of less-than-fresh bread for a rustic meal cooked over an open fire. Nowadays migas (“crumbs”) are a popular breakfast dish—try them as part of a hearty mid-morning brunch. You’ll need to sprinkle the bread with water and let it sit overnight, so prep this dish tonight and serve it for a leisurely brunch tomorrow. The bread used shouldn’t be fresh, but not quite hard either—somewhere in between.

 

Migas

 

1 lb. (500 g) day-old country bread, crusts removed

Fine sea salt

10 Tbs. (5 fl. oz./150 ml) olive oil

8 garlic cloves, unpeeled

7 oz. (220 g) pancetta or bacon, cut into 1/2-inch (12-mm) dice

1 red bell pepper, seeded and chopped

1 tsp. pimentón (Spanish smoked pepper)

4 eggs

 

The day before serving, break the bread with your fingers into roughly shaped dice of 1/2 to 1 scant inch (12 mm to 2.5 cm) and spread on a tray. Sprinkle a little salted water over, cover with a kitchen towel and let stand overnight.

 

In a large, wide fry pan, heat 2 Tbs. of the oil over high heat. Add the unpeeled garlic cloves and the pancetta and fry until the pancetta is crisp and browned, about 2 minutes. Using a slotted spoon, transfer to a bowl. Add the bell pepper to the pan and fry until beginning to blister, about 2 minutes. Transfer to the bowl with the garlic and pancetta.

 

Add 6 Tbs. (3 fl. oz./90 ml) olive oil to the pan. Have ready 1 cup (250 ml) water. When the oil is hot, add the bread pieces, tossing them quickly in the oil and using your fingers to sprinkle them with water from time to time. The aim is to ensure the migas achieve a uniform golden brown without burning or drying excessively. Finally, return the garlic, pancetta and bell pepper to the pan and season with 1/2 tsp. salt and the pimentón. Toss everything together until combined, 1 to 2 minutes. Turn out onto a serving platter.

 

In a small nonstick fry pan, heat the remaining 2 Tbs. olive oil over medium heat. Fry the eggs one by one until cooked to your liking. Serve the migas with the fried eggs on top. Serves 4.

 

Rustic Spanish Cookbook Cover

 

 

Find more than 100 recipes for the simple, unassuming, and satisfying food of the Spanish countryside in Rustic Spanish by Paul Richardson.

2 comments about “Migas

  1. MIguel Picciochi

    Should try also, migas de espargos, migas de tomate, migas com entrecosto, açorda de tomate, açorda de bacalhau, açorda de ovas, sopa alentejana, etc.. They are all bread based recepies, easy and very tastefull. Some of them are used as a side dish, like the açorda, very often served with fried fish for example: Joaquizinhos com Açorda.

    Reply
  2. Ellen

    I cook migas with the same recipe except the use of bacon as I often use chorizo hotdog instead. Of course, the smoked chorizo.

    I recognize that originally I thought migas is a breakfast dish but it turns out to be a favourite first course served for lunch and dinner in some restaurants.

    But the question is what are the differences among Spainish migas, Portuguese migas, Mexican migas? Are they different ingredients but under same name or are they sharing the same recipe in all three countries?

    Reply

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