🍳 Migas
Migas is a Spanish shepherd's dish of stale bread crumbled, moistened and fried slowly in olive oil with garlic, smoked paprika and chorizo until golden and crunchy. The texture is rustic: crisp crumbs, soft centres and rich, smoky fat from the sausage. It is often finished with a fried egg on top and eaten as a hearty breakfast or lunch, especially on cold days.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g stale country bread, cut into small cubes
- 150 g chorizo, sliced
- 4 garlic cloves, unpeeled and lightly crushed
- 1 tsp smoked paprika
- 4 tbsp olive oil
- About 100 ml water, salt
- 4 eggs
Method
- The evening before, sprinkle the bread with the salted water, cover with a cloth and leave overnight.
- Heat the olive oil in a large pan, fry the garlic until golden, then add the chorizo and fry for 3–4 minutes.
- Add the bread and paprika and cook over medium heat for 20–25 minutes, turning and breaking it up often, until the crumbs are golden and crisp.
- Fry the eggs separately in a little oil.
- Serve the migas hot with a fried egg on each portion.
How to make it lighter
- Use half the chorizo or a leaner sliced sausage — chorizo brings most of the fat.
- Measure the oil: each tablespoon of olive oil is about 120 kcal and the bread soaks it up.
- Serve a smaller portion alongside a large salad or grilled peppers.
History
Migas began as a way for shepherds and farm workers on the Iberian plateau to use up hard bread, cooked over an open fire in a large pan. Regional versions exist across Spain and Portugal, from Extremadura and La Mancha to Aragon and Andalusia. Today it appears in country restaurants and at village festivals, often cooked in huge pans.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →