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.
- 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
- 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.
- Category: Breakfast
- Cuisine: Spanish