Entree: Spain – Navarre – Migas de Pastor (Pan-fried crumbs of day-old bread cooked with chorizo, bacon, garlic and peppers, often finished with fried eggs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (450 g) day-old country bread, crusts removed and torn into small pieces
- 1/3 cup (80 ml) extra-virgin olive oil
- 8 oz (225 g) Spanish chorizo, sliced
- 4 oz (115 g) cured bacon or pancetta, diced
- 1 medium red bell pepper, seeded and diced, approx. 6 oz (170 g)
- 4 large garlic cloves, thinly sliced, approx. 12 g
- 1 tsp (5 g) smoked paprika (pimentón)
- 1/4 cup (60 ml) water or light chicken stock
- 1 tsp (5 g) sea salt, or to taste
- 2 tbsp (30 ml) chopped fresh flat-leaf parsley
- 4 large eggs, approx. 200 g (for serving)
- Freshly ground black pepper, to taste

Instructions

1. Place the torn bread in a large bowl and, if very dry, sprinkle with 1–2 tbsp (15–30 ml) of water to slightly moisten; set aside.
2. Heat 2 tbsp (30 ml) of olive oil in a large heavy skillet over medium heat. Add the sliced chorizo and diced bacon and cook until they render fat and begin to brown, about 5–7 minutes; transfer most of the browned pork to a plate leaving the fat in the pan.
3. Add the remaining 1 tbsp (15 ml) olive oil if needed and add the diced red pepper. Sauté until softened, about 4 minutes. Add the sliced garlic and cook 30–60 seconds until fragrant but not browned.
4. Stir in the smoked paprika, then add the torn bread, tossing well to coat with the fat and aromatics. Spread the mixture into an even layer and let it cook undisturbed 2–3 minutes to develop color, then stir and repeat until most pieces are golden and crisp, about 8–10 minutes total.
5. Return the reserved chorizo and bacon to the pan, sprinkle with salt and pepper, and add 1/4 cup (60 ml) water or stock. Toss briefly to moisten; reduce heat to low and cook 1–2 minutes to allow the migas to absorb moisture but remain slightly loose.
6. Stir in the chopped parsley, adjust seasoning, and transfer to a warm serving platter. In a separate small skillet, fry the eggs in a little olive oil to desired doneness and serve atop or alongside the migas.
7. Serve immediately while hot, allowing diners to break the yolks into the breadcrumbs for a rich finish.