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Spanish Style Migas with Fried Eggs
Spanish Style Migas with Fried Eggs
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delicious egg dish with bacon, chorizo, veggies, and fried egg on crusty bread. Perfect for any meal!
Ingredients:
  • 4 thick slices day-old rustic-style white bread
  • Pinch salt, plus more to finish
  • 4 slices thick cut bacon (3 to 4 ounces), cut into 1-inch pieces
  • 3 ounces (about 1/2 cup) dry-cured chorizo, cut into cubes
  • 1/2 teaspoon smoked paprika, plus more to finish
  • 2 whole cloves garlic, peeled
  • 1 onion, finely chopped
  • 1 yellow bell pepper, seeded and diced
  • 3 medium globe tomatoes, diced
  • 8 ounces asparagus, cut into 1-inch pieces (peeling optional)
  • 4 teaspoons olive oil
  • 4 eggs
  • 2 tablespoons fresh parsley, chopped
  • Freshly ground black pepper, to finish
Instructions:
  • Prepare the bread: Trim off the bottom crust of hard bread and tear it into small pieces. Lay the bread on a cutting board, sprinkle with a pinch of salt, and lightly mist with water using a sprayer bottle until damp but not soggy. If a sprayer isn't available, gently sprinkle water with your fingers. Cover with a dampened dishtowel and set aside while you cook the meat and vegetables.
  • In a large skillet over medium heat, cook the bacon until crispy, stirring occasionally for 3 to 4 minutes. Add the chorizo and 1/2 teaspoon of paprika, stir, and cook for an additional minute. Use a slotted spoon to transfer the cooked meat to a plate, leaving the flavorful bacon fat in the pan.
  • Fry the cubed bread: Line a plate with a paper towel. Cook garlic in pan over medium heat until golden and sizzling, then discard. Fry bread cubes in bacon fat for 4-5 minutes until golden and crisp. Transfer to paper towel lined plate. Store fried bread cubes in a lidded container at room temperature for up to 2 days.
  • Sauté the onions and peppers until soft and slightly browned. Then, toss in the tomatoes and asparagus, cover and cook until the tomatoes are softened, and the asparagus is tender, approximately 4 minutes. Add water sparingly if needed, and season with more salt to taste.
  • Prepare perfectly cooked eggs: Heat olive oil in a large non-stick skillet over low heat for 1 minute. Crack eggs into the skillet, cover, and cook for 1 1/2 to 2 minutes until the egg whites are almost fully set. Uncover and enjoy!
  • To plate the migas, transfer the vegetables, bacon, and chorizo into heated shallow bowls. Carefully lift the eggs from the pan, ensuring the yolks remain intact, using a spatula.

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