How to make
Migas is a traditional Spanish dish mainly prepared in the regions of Murcia, Andalusia, Extremadura and Aragon.
It is said to originate from the time when shepherds would spend days in the mountains and from the food they had left over (mainly bread and chorizo) they would prepare this dish once they got home, as there was nothing else.
It is also believed that Migas may also originate from the time when the Spanish were enslaved and made something similar to the Arab couscous maghribi and in the Christian territories they prepared it from dried bread and pork, in order to distinguish it from Arab and Jewish cuisine.
Depending on the area Migas del Pastor (pastor - shepherd, migas - bread crumbs, crumbs) is prepared with some small differences in the products.
Here I present to you the basic recipe, which, although it looks very simple, is incredibly tasty and filling.
First get started with the bread, which should be dry enough. Crumble it and put it in a bowl, by sprinkling it with water (about 1 cup). Leave it like this for 1 hour.
Cut the chorizo and bacon (maybe neck steak meat, as long as it has more fat) into pieces.
Wash the garlic cloves without peeling them and crush them lightly with the broad part of a knife.
Heat the olive oil and fry the garlic briefly to release its aroma.
Remove and do the same with the chorizo and bacon.
Once you've removed them too, pour the crumbs and stir for 3-4 minutes. or until they start to brown. Add the paprika and stir again for about a minute.
Return the garlic, chorizo and bacon and remove from the heat, by letting the dish sit for 3-4 minutes to allow the bread to absorb all the flavors.
During this time, fry the eggs.
Serve them in individual clay dishes, by placing an egg on each portion.
Easy, tasty and economical!
Enjoy your meal!
Advice: I recommend leaving the egg yolk slightly runny and spreading it over the breadcrumbs, which become even more tasty that way.
In order for it to aquire a mild spicy flavor, use spicy chorizo or dry cayenne pepper.
