Spanish Chorizo Migas

So this dish is  born more out of curiosity than actual health consciousness!

A few years ago I was in Barcelona, and I didnt see this dish in any restaurant that we went to. Not in Barcelona, not in Catalonia, not in the Basque Country, not in the whole north of Spain! It was nowhere.

Except…in a bookstore.

I was walking through the old part of Barcelona, and there was this tiny bookstore, in one of the stands was Un Paseo Gastronomico por España (A Gastronomic Trip Through Spain) where all these great old peasant dishes were listed. In one of those was Migas!

Short for Migajas (breadcrumbs), its a really cool way to reuse old bread to give body to what is mainly an egg dish. Peasants used to make it in the countryside by sautéing bread in olive oil and adding whatever else was at hand: chorizo, garlic, grapes, and eggs. It served to sustain them while working outside throughout the day. I couldn’t wait to try it…

Confession time: I never got to try Migas in Spain, so it was a few attempts before this dish came together. Throughout the recipe development, I had a very attentional audience overseeing the process.

Audience…..^

Eventually it came together, and its  super easy to make if you follow the rule: let the bread absorb the oil and the juices from all the other components. It should not be hard as croutons, the bread should act as a sponge to absorb all the great flavors you put into the pan.

Final tip: the egg should be sunny side up, and served on top of the migas. The yolk becomes a sauce that adds a really nice touch to the dish when everything is combined. 😉

Pro tip: Nix the chorizo for a vegetarian version. However, if you want the meatiness and you have mushrooms on hand, have at it! They wont disappoint.

Spanish Chorizo Migas

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• Author: Maury Crespo
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins
• Yield: 2 portions
• Category: Breakfast
• Cuisine: Spanish

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Description

Short for Migajas (breadcrumbs) its a really cool way to reuse old bread to give body to what is mainly an egg dish. Peasants used to make it in the countryside by sautéing bread in olive oil and adding whatever else was at hand: chorizo, garlic, grapes, and eggs. It served to sustain them for working outside throughout the day.

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Ingredients

• 1 small yellow onion diced
• 3 garlic cloves diced
• 3 Spanish Chorizo cubed
• 3 slices of day old bread cubed
• 1/2 cup golden raisins or grapes (halved)
• Fresh Cilantro minced
• olive oil
• 2 eggs

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Instructions

1. Add onions and garlic to pan and saute until onions are translucent. Add the chorizo and bread, allowing the bread to absorb the juices from the pan. Add the raisins or grapes and allow them to develop a char. It should have an even consistency. Toss the cilantro and season with salt and pepper. In another pan fry eggs sunny side up. The yolk should be runny as it acts like a sauce for the migas underneath.