This week was a crazy week. Lots of fun projects at the office of Ningaloo, but I found some time to write one of my favorite recipes down for you. Today I’m going to share with you an authentic Spanish recipe. We are going to prepare MIGAS.
Migas (Spanish pronunciation: [ˈmiɣas]) (“crumbs” in English) is the name used for an ancient dish in Spanish and Portuguese cuisine. Migas is a traditional dish in the Spanish cuisine. Originally a breakfast dish that made use of leftover bread or tortas, today Migas is a fashionable first course served for lunch and dinner in restaurants in Spain.The ingredients of Migas vary across the provinces of Spain so we are going to stick with the original from yours truly.
OK what we need is the following.
Ingredients: 500grs. Hard bread – olive oil – 1 head of garlic, unpeeled – 50 grams of cured bacon – 50 grams of sausage cut into thin slices – 50 grams of fresh Chorizo – 1 teaspoon paprika powder – a pinch of ground black pepper – 4 eggs.
Cut the bread into 1 cm squares, sprinkle with cold water, cover with a damp cloth and let stand at least 30 minutes.
Place about 2 tablespoons olive oil in a large saucepan over high heat and fry the garlic cloves, yes unpeeled. Add the chopped bacon with it and stir about 30 seconds. Add the chorizo and blood sausage and cook it all together for 2 minutes. Squeeze the bread to remove the water and cook everything together for 5 minutes, stirring constantly. At last add the paprika and pepper and let it all rest on a low fire while you are going to prepare the eggs.
Fry the eggs in a separate pan, scramble the eggs and serve the Migas with the scrambled eggs on top.