Entree: Spain – Extremadura – Migas Extremeñas (Rustic pan-fried breadcrumbs with garlic, paprika, and pork or chorizo, served as a hearty bread-based main)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

- 1 lb (454 g) stale country bread, torn into 1-inch pieces
- 1 cup (240 ml) water
- 6 tbsp (90 ml) extra-virgin olive oil
- 2 tbsp (30 g) pork lard (manteca) or additional olive oil
- 6 oz (170 g) chorizo, sliced
- 6 oz (170 g) pancetta or cured pork belly, diced
- 6 cloves garlic, thinly sliced
- 1 small green bell pepper, about 4 oz (115 g), seeded and diced (optional)
- 2 tsp (4 g) smoked paprika (pimentón)
- 1 tsp (5 g) coarse salt, or to taste
- Freshly ground black pepper to taste
- 4 large eggs, approx. 2 oz (57 g) each (for serving)
- 1 tbsp (15 ml) sherry vinegar (optional)

Instructions

1. Place the torn bread in a large bowl, pour 1 cup (240 ml) water over it, sprinkle 1 tsp (5 g) salt, and let sit 10 minutes until softened. Squeeze out excess water and crumble the bread into coarse breadcrumbs by hand.
2. Heat 6 tbsp (90 ml) olive oil and 2 tbsp (30 g) pork lard in a large heavy skillet over medium heat. Add the sliced garlic and cook until fragrant and lightly golden, taking care not to burn; remove and set aside if you prefer less crusted garlic in the final dish.
3. Add the diced pancetta and sliced chorizo to the skillet and fry until browned and fat is rendered, about 6–8 minutes. If using, add the diced green pepper and sauté 3–4 minutes until softened.
4. Reduce heat to medium-low and add the crumbled bread to the skillet. Stir thoroughly so the breadcrumbs absorb the flavored fat; press and turn frequently to toast evenly. Cook 8–12 minutes until the migas are golden and crisp in places.
5. Sprinkle the smoked paprika over the migas and toss to coat. Return the garlic to the pan if removed earlier. Taste and adjust seasoning with salt and freshly ground black pepper; stir in 1 tbsp (15 ml) sherry vinegar if using for a bright finish.
6. In a separate small skillet, fry the eggs sunny-side up or to your liking.
7. Serve the migas hot, portioned onto plates and topped with a fried egg per serving.