Migas
Migas began as resourceful shepherd's food, a way to use up stale bread on long days in the field, and has since become a cherished dish across rural Spain.
A rustic Spanish dish of fried breadcrumbs cooked with garlic, paprika and chorizo until crisp — humble shepherd's fare turned into a beloved regional classic.
Ingredients
Method
Lightly dampen the torn bread with water and leave to sit for 20 minutes.
Fry chorizo and garlic in olive oil until fragrant.
Add the bread and paprika, frying and tossing frequently until crisp and golden throughout.
Serve hot, topped with a fried egg.
Tearing rather than cutting the bread gives migas its characteristic rough, craggy texture that crisps up beautifully.
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