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Spanish Style Migas with Fried Eggs

By: Admin
Region: Indian
Dish:Non Vegetarian - Appetizers/Snacks
Servings: 4
Time to Prepare: 20 Mins


-4 thick slices day-old rustic-style white bread
-Pinch salt, plus more to finish
-4 slices thick cut bacon (3 to 4 ounces), cut into 1-inch pieces
-3 ounces (about 1/2 cup) dry-cured chorizo, cut into cubes
-1/2 teaspoon smoked paprika, plus more to finish
-2 whole cloves garlic, peeled
-1 onion, finely chopped
-1 yellow bell pepper, seeded and diced
-3 medium globe tomatoes, diced
-8 ounces asparagus, cut into 1-inch pieces (peeling optional)
-4 teaspoons olive oil
-4 eggs
-2 tablespoons fresh parsley, chopped
-Freshly ground black pepper, to finish


- Cut off the bottom crust if the bread is very hard and tear the bread into small pieces.

- Spread the cubed bread onto a cutting board and sprinkle it lightly with a pinch of salt.

- Using a sprayer bottle, mist the bread with water until it is damp but not soggy. If you don’t have a sprayer, use your fingers to sprinkle lightly with water. Cover with a clean, dampened dishtowel and set aside while you cook the meat and vegetables.

- In a large skillet over medium heat, add the bacon to the pan and cook, stirring often for 3 to 4 minutes, or until crisp. Stir in the chorizo and 1/2 teaspoon of paprika and cook for 1 minute. With a slotted spoon, transfer the meat to a plate. Leave the bacon fat in the pan.

- Line a plate with a paper towel and set it next to the stove.

- Add the garlic cloves to the pan and cook over medium heat for 30 to 45 seconds, or until they start to sizzle and turn golden. With a slotted spoon, remove the garlic from the pan and discard.

- Add the bread cubes to the pan and cook, stirring and turning the bread in the bacon fat for 4 to 5 minutes, or until it is golden and crisp. Transfer to the paper towel lined plate.

- 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.

- Add the onions and peppers to the pan and cook, stirring often until they are soft and starting to brown.

- Add the tomatoes and asparagus, cover the pan, and cook until the tomatoes soften, and the asparagus is tender, about 4 minutes. Add water, 1 tablespoon at a time, if the vegetables seem dry. Taste and add more salt, if you like.

- In a separate large non-stick skillet over low heat, add the olive oil and heat for 1 minute. Crack the eggs into the skillet and cover the pan with a lid.

- Cook, covered, for 1 1/2 to 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the lid.

- Serve the migas. Spoon the vegetables, bacon and chorizo into warm, shallow bowls. Slide a spatula directly under the yolk when removing the eggs from the pan.

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