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Delicious Migas Extremeñas con Chorizo for breakfast, made with garlic and crispy bread.

Migas Extremeñas con Chorizo

A comforting Spanish dish made with stale bread, chorizo, and garlic, perfect for breakfast or a cozy brunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Spanish
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 to 12 ounces stale bread, torn into small pieces
  • 3 to 5 tablespoons olive oil
  • 4 to 5 cloves garlic, lightly smashed
  • 6 to 8 ounces chorizo, sliced or chopped
  • Salt, only if needed
  • a pinch smoked paprika (optional)
Optional Toppings
  • fried egg For a brunchy feel
  • grapes For sweet and savory contrast
  • roasted peppers For sweetness

Method
 

Cooking
  1. Slice the chorizo and cook it in a large pan over medium heat until it releases some fat and looks lightly browned. Remove it to a plate, but leave a bit of the oil behind.
  2. Add olive oil if the pan looks dry, then toss in the smashed garlic. Let it get fragrant, but do not burn it.
  3. Add your bread pieces. Stir so they get coated evenly.
  4. Keep stirring and gently pressing the bread with a spatula. You are aiming for crumbs, not mush.
  5. Once the crumbs look fluffy and toasted in spots, add the chorizo back in. Mix, taste, and add salt only if it needs it.

Notes

Keep the heat moderate as migas are patient food. If rushed, they get uneven and lose their toasty flavor. Serve straight from the pan for a rustic feel.