Migas (Spanish Fried Breadcrumbs with Chorizo)
In short: Stale bread dampened, then slowly fried with garlic, chorizo and bacon until golden and crumbly, a rustic shepherd's dish from central Spain. It takes about 55 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 35 min
- Resting
- 2 h
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 655 kcal
Migas, or crumbs, began as a way to use up hard bread, and they are still a cold-weather staple across Castile, La Mancha and Extremadura. Stale bread is dampened, then fried slowly in olive oil with garlic until each crumb is golden and separate. Chorizo and bacon bring smoke and salt, and a fried egg or a bunch of grapes often goes alongside. It needs 20 minutes of steady stirring and nothing else.
Instructions
- Cut the bread into small pieces. Stir the salt into the water and sprinkle it over the bread, tossing with your hands. Cover with a cloth and leave for 2 hours, or overnight.
- Heat 2 tbsp of the oil in a large skillet over medium heat. Fry the garlic until golden, about 2 minutes, then lift it out and set aside.
- Add the chorizo and bacon and cook for 5 minutes, until the fat runs and the edges crisp. Lift them out with a slotted spoon.
- Add the remaining oil and the dampened bread. Cook over medium heat, stirring constantly, for 15 to 20 minutes, until the crumbs are golden, dry and separate.
- Stir in the paprika for 30 seconds. Return the chorizo, bacon and garlic to the pan and mix well. Serve straight from the pan with fried eggs or grapes.
Tips
- Use dense, day-old country bread, since soft sandwich bread turns pasty. The crumbs should feel damp, not wet.
- Serve with a fried egg each, or with green grapes or melon slices, as is done in La Mancha, to cut through the richness.
Questions and answers
Can I make migas without meat?
Yes. Skip the chorizo and bacon, use 1 tsp extra paprika and a few more garlic cloves, and top with fried eggs. Fry the crumbs a little longer for flavor.
Can I make migas ahead of time?
They are best straight from the pan. Leftovers keep for 2 days in the fridge and can be reheated in a dry skillet until crisp again.
What kind of bread is best for migas?
A dense, day-old loaf with a firm crumb, like country bread or a baguette. Very fresh or soft bread turns into paste instead of separate golden crumbs.
How long does it take to make Migas (Spanish Fried Breadcrumbs with Chorizo)?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in Migas (Spanish Fried Breadcrumbs with Chorizo)?
About 655 kcal per serving, with 21 g of protein, 51 g of carbohydrates and 41 g of fat. These values are estimates.
Nutrition per serving
| Calories | 655 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 51 g |
| Fat | 41 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
