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25 minutes, plus 1 hour (or preferably overnight) to soak the bread
PT25M
PT1H
This vibrant migas recipe is a Spanish classic, the perfect hearty breakfast. The dish uses up stale bread and adds luxurious flavour with plenty of beautiful chorizo and pimentón.
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Place the stale bread in a blender and pulse to a chunky crumb. Alternatively, dice into 1cm cubes
2
Place in a bowl, pour over the milk and stir to coat the bread evenly. Leave covered for at least 1 hour, or overnight if you have the time
3
Heat a splash of oil in a large frying pan and add the chorizo and pancetta. Fry until the fats start to release then add the onion, garlic and peppers. Cook until soft
4
Next add the bread and paprika and season with salt – you may need to add a little more oil too. Fry the bread until soft with the juices of the chorizo but not too crunchy
5
Prepare a second frying pan and fry the eggs until slightly crispy around the edges. Divide the migas between serving plates and top each one with a fried egg. Salt the yolk with a pinch of flaky sea salt and serve hot
Pollyanna is a recipe developer at Great British Chefs and one-half of creative supper club Pickled Plates.
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Migas
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