Spanish Migas


Preparation info

  • Servings:


    • Difficulty


    • Ready in

      35 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

Migas are one of those foods that vary widely depending on where you eat them. There are some Tex-Mex versions made with eggs and corn tortillas, but this recipe has Spanish roots. What you’ll notice about a lot of the leftover bread recipes, including this one, is that they can work for a variety of meals. This dish is originally a tapas-style meal, but I really like it for breakfast. If you’re making it for breakfast, try it with a few fried eggs.


  • 4 cups torn bread (4-6 slices)
  • cup cold water
  • 1 pound spicy chorizo
  • ½ red pepper, minced
  • 2 cloves garlic, minced
  • 3-4 tablespoons olive oil
  • Salt and pepper
  • Smoked paprika
  • 4 large eggs (optional)


    1. Toss the bread pieces with the cold water and let them sit for 10 minutes or so. Some pieces might get soggier than others and that’s okay.
    2. In a large skillet over medium-high heat, add chorizo (removed from casing) and cook until browned thoroughly, about 10 minutes. As it cooks, break up the chorizo with a spatula.
    3. Once browned, remove chorizo from pan, leaving the grease. Add red pepper and garlic. Turn heat down to medium and cook until vegetables are soft, about 3 to 4 minutes.
    4. If the pan is dry, add a good drizzle of olive oil. Depending on how much fat was in your sausage, you might need an extra tablespoon or two of oil.
    5. Remove the cooked peppers and garlic so they don’t burn and add the bread pieces to the skillet. Let the bread sit in the hot pan for 3 to 4 minutes so they start to brown nicely.
    6. After the bread has browned a bit, return chorizo, peppers, and garlic to pan and continue to cook for another minute.
    7. Season with salt and pepper and add a pinch of smoked paprika.
    8. Optionally, remove the migas from the pan and crack in a few eggs. Fry them gently for 2 to 3 minutes and then flip them and cook for another 15 to 20 seconds so the yolks are still runny.
    9. Serve migas with eggs.