Best 6 Spanish Migas Recipes
Spanish migas is a traditional Spanish dish that is typically served for breakfast or lunch. It is a simple dish yet has many variations, and features stale bread, olive oil, garlic, and pimentón (Spanish paprika). The dish originated in the southern region of Castilla-La Mancha, but it is now enjoyed all over the country. It is a hearty and flavorful dish that is perfect for a quick and easy meal.
Check out the recipes below so you can choose the best recipe for yourself!
SPANISH MIGAS RECIPE
Spanish Migas is a Spanish cuisine that uses leftover bread and pan-fried with pork fat and meat.
Provided by Travel Food Atlas
Time 1h40m
Number Of Ingredients 11
Steps:
- Start by slicing the bread into cubes.
- Place it in a bowl, and pour a few tablespoons of water to soak the bread.
- Season it with salt and pepper, cover it and let it sit for 1 hour or overnight if you have more time.
- In a large skillet, heat the extra virgin olive oil and bacon fat together. Add the garlic and cook it until golden brown.
- Once done, take the garlic out, add the red pepper, Jamon and chorizo to the pan, and let it heat for 5 to 10 minutes over medium flame. Season it with paprika and salt, then add a splash of water to moisten.
- Once that's done, take it out of the flame, then add the bread cubes in. You may add a little more oil for the bread too.
- Mix vigorously until the water has evaporated. Lower the heat until the bread becomes golden in color. Be careful not to make it too crunchy.
- Add all other ingredients together and make a final stir.
- Once done, take it out of the heat and serve it hot. You can also add a fried egg on top of your Spanish Migas.
Nutrition Facts : Calories 696 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 67 grams fat, Fiber 1 grams fiber, Protein 15 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 781 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 45 grams unsaturated fat
SPANISH STYLE MIGAS WITH FRIED EGGS
This is an egg dish that can be enjoyed any time of day. Veggies are dotted with bacon and dry-cured chorizo, then topped off with golden pieces of crusty bread and a fried egg. You'll fall in love, we promise.
Provided by Sally Vargas
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Fry the eggs: In a separate large non-stick skillet over low heat, add the olive oil and heat for 1 minute. Crack the eggs into the skillet and cover the pan with a lid. Cook, covered, for 1 1/2 to 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the lid.
Nutrition Facts : Calories 438 kcal, Carbohydrate 29 g, Cholesterol 223 mg, Fiber 4 g, Protein 23 g, SaturatedFat 8 g, Sodium 824 mg, Sugar 6 g, Fat 26 g, UnsaturatedFat 0 g
SPANISH MIGAS
Migas is a traditional Spanish dish, which utilizes leftover bread. It is believed to be a Christianized adaptation of Moorish couscous. It is particularly popular in rural areas, especially Castilla-La Mancha.
Provided by wasabinoir
Categories Spanish Appetizers
Time 8h30m
Yield 6
Number Of Ingredients 7
Steps:
- Wrap bread crumbs in a moist cloth and leave 8 hours to overnight.
- When ready to cook, heat oil in a saute pan over medium heat. Add bacon and cook until browned, 5 to 7 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
- Add bread cubes to the oil and cook until browned. Add more oil if necessary, and stir in bread crumbs, paprika, garlic, and salt. Cook and stir until browned.
- Remove from the heat. Mix all ingredients together to serve.
Nutrition Facts : Calories 482.9 calories, Carbohydrate 20.4 g, Cholesterol 11.9 mg, Fat 41.9 g, Fiber 1.4 g, Protein 7.1 g, SaturatedFat 6.8 g, Sodium 512.5 mg, Sugar 1.8 g
MIGAS - SPANISH STYLE
These are not the Tex-Mex version of Migas, these are authentic Spanish Migas. Both styles are delicious, they are simply different. The best bread for migas is a peasant bread with a very dense crumb. Open crumb breads like baguettes or ciabattas are not good for migas. Stale bread works best. Migas is a poor man's dish. I have included mesurements, but I don't use them, and you shouldn't be bound by them. Just cook it, love it, and eat it:) Note: Overnight time is included in prep time.
Provided by Snowpeas
Categories Spanish
Time 8h10m
Yield 1 skillet, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Dice bread up small.
- Place bread in a large bowl and sprinkle with enough water to moisten bread.
- Sprinkle with salt and stir.
- Sprinkle with paprika and stir.
- Cover with damp cloth and leave to sit overnight.
- The next morning heat the olive oil in a deep skillet, over medium heat.
- Cut the garlic cloves in half and throw in the oil until lightly brown, then discard.
- Add the crumbled chorizo, ham and bacon, cook until almost done.
- Add the cubed bread with its seasoning.
- Toss the bread so that it thoroughly soaks up the oil and begins to crisp on the outside.
- The bread will turn red from the paprika, this is good.
- You want the bread to be crispy on the outside and soft and tender on the inside. (This is the secret to good migas!).
- For Migas de Vendimia, add grapes to your migas:) This would be done in wine growing areas at harvest time.
Nutrition Facts : Calories 559, Fat 44.1, SaturatedFat 9.7, Cholesterol 34.1, Sodium 1342.2, Carbohydrate 27.5, Fiber 1.7, Sugar 2.3, Protein 13.3
SPANISH MIGAS
Here's a simple tapas dish thats big on flavour. Can be eaten the traditional Spanish way with fried eggs & sliced fried Spanish chorizo for breakfast/supper. Or a tasty alternative to croutons, sprinkled on salads. It is better to use at least 2 day old bread, use the crusts too, but do dice very small or even make into breadcrumbs - just make sure it doesn't burn. Smoked bacon is better to use that plain bacon as it goes so well with the garlic. Use olive oil rather than extra virgin olive oil, use enough oil to cover the bottom of a big heavy bottomed pan. Stir the breadcrumbs constantly to make sure they're evenly coated in oil. I use a pair of scissors to cut the smoked bacon & I always use streaky (around 8-10 rashers) As for parsley I add that right at the very end just before it's served on to plates or tapas dishes. Optional. A fried egg & sliced fried chozio placed on top of the migas makes a delicious breakfast/supper. I first tried "Migas" back in 1988 while on holiday in Blanes. We stayed in a huge apartment in a Spanish complex - imagine the aroma while travelling up & down in the lifts......garlic, sausage, fish - there was something different on each floor. At the time of 1988 Blanes was very much a traditional Spanish fishing village, with only a handful of other nationalities. So eating out was tapas, steak restaurants or the typical American style burger joints. So we stuck to Spanish & coped very well with the abundant colourful & tasty tapas dishes available. Back in 1988 there was no translated text in several languages to accomodate our lack of not learning the lingo, so it was a case of choosing from a book of photographs & hoping for the best. Thankfully, 21 years on & the lingo has come on in leaps & bounds. The food is still fabulous, if not better & at least I can now ask for tapas & no longer have to point to a photgraph. Anyway, it's delicious - try it I'm sure you'll love it!
Provided by Wakey lass Lisa
Categories Pork
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil frying pan over a medium heat.
- Add diced streaky bacon, stirring constantly
- Add chopped garlic, again stirring constantly.
- Add breadcrumbs to streaky bacon & garlic & stir contiuously.
- Continue to stir until all breadcrumbs are coated in oil & are browned.
- Add chopped parsley by sprinkling on top of Migas.
- Serve hot straight onto plates or tapas dishes.
Nutrition Facts : Calories 697.3, Fat 56.4, SaturatedFat 13.3, Cholesterol 41.1, Sodium 958.5, Carbohydrate 35.1, Fiber 1.7, Sugar 2.9, Protein 12.3
MEXICAN MIGAS
This is an easy Mexican breakfast dish that everybody loves. It's also great for brunch.
Provided by Shores
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
- Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.
Nutrition Facts : Calories 499.3 calories, Carbohydrate 21.7 g, Cholesterol 272 mg, Fat 37 g, Fiber 5.2 g, Protein 22.5 g, SaturatedFat 14.1 g, Sodium 603.3 mg, Sugar 4.2 g
Tips:
- Use day-old bread: This will help the migas stay together and prevent them from becoming too soggy.
- Choose a variety of toppings: This will add flavor and texture to the dish. Some popular toppings include chorizo, bacon, eggs, cheese, and vegetables.
- Don't be afraid to experiment: There are many different ways to make migas, so feel free to adjust the recipe to your own taste.
- Serve migas immediately: This dish is best enjoyed fresh out of the pan.
Conclusion:
Migas is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover bread, and it's also a budget-friendly meal. With so many different ways to make migas, there's sure to be a recipe that everyone will enjoy. So next time you're looking for a quick and easy meal, give migas a try!
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