Before moving to Spain, I never imagined eating breadcrumbs for lunch! Now, migas is easily one of my favourite family dishes.
This recipe works really well with slightly stale bread; heavy duty farmhouse loaf is ideal.
Cooked with chorizo, migas are traditionally served with a fried egg and grapes.
I like the twist my husband gives this simple shepherd’s meal with juicy naval oranges.
Serves 4
Ingredients:
8 large slices stale bread, 1-3 days old
4 cloves garlic
5-6 strips of bacon
2 soft medium sized chorizo sausage
Olive oil
Water
Salt
4 eggs
4 oranges
Rocket (optional garnish)
Instructions:
1. Cut the bread into cubes, then tear or mash into crumbs.
2. Place the bread crumbs into a bowl, sprinkle with water and mix. The aim is to moisten the crumbs, but not soak them. Add salt to taste and a good pinch of paprika, mix well. Once done, cover with a cloth or cling film and leave to soak for 30 minutes.
3. With a sharp knife, mince the chorizo sausage into tiny pieces, removing any skin first. Do the same with the bacon.
4. Chop the garlic cloves.
5. Put a frying pan on gentle heat and pour in 2 generous glugs of olive oil in. Place garlic in pan and stir it around in the oil for 2 minutes.
6. Place the bacon and chorizo in the pan and turn the heat up slightly. Keep stirring, letting the oil take in the flavours.
7. Once the chorizo and bacon are cooked (4-5 minutes) place the breadcrumbs in the pan and fry with the garlic, chorizo and bacon mix, stirring constantly for about 4-5 minutes. The fried breadcrumbs should be hot throughout, cooked on the outside, yet still retain some moisture and soaked up oil. Don’t turn up the heat or fry them for so long that they go crispy.
8. Fry and egg to go with each portion and serve with sweet oranges and greens of your choice.
