How long does Migas (Spanish fried breadcrumbs) take to make?

It takes about 56 minutes in total.

Which allergens does Migas (Spanish fried breadcrumbs) contain?

It contains eggs and cereals containing gluten. It may contain traces of soya and milk. Some of its ingredients have not had their allergens reviewed yet, so this list may be incomplete. Always check the labels of the products you use.

How long does Migas (Spanish fried breadcrumbs) keep in the fridge?

Up to 1 day in the fridge, in a closed container.

How many calories does Migas (Spanish fried breadcrumbs) have?

About 975 kcal per serving, with 27 g of protein, 70 g of carbohydrates and 65 g of fat. This is an estimate worked out from its ingredients.

Migas (Spanish fried breadcrumbs)

Name: Migas (Spanish fried breadcrumbs)
Cook time: 56 min
Total time: 56 min
Yield: 4
Cuisine: Spanish
Ingredients: 4 u Egg; 8 cloves Garlic; 1 teaspoon Salt; 1 teaspoon Paprika; 120 ml Extra Virgin Olive Oil; 2 u Green Pepper; 150 g Chorizo; 500 g Stale bread; 150 ml Water; 150 g Pancetta; 300 g Grapes

Migas

Easy

Contains allergens

EggsSoybeans(may contain)Milk(may contain)Cereals containing gluten

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 56 min
Servings: 4

Summary

An easy recipe for 4 servings. It takes about 56 minutes to make. Each serving has about 975 kcal. It is nut-free.

Shepherd's migas: day-old bread, lightly moistened and fried slowly with garlic, pork belly, chorizo and green pepper until loose and toasted. A thrifty dish for cold mornings, served with grapes or a fried egg.

Ingredients

4 servings

4 u Egg (fried, to serve) (optional)
8 cloves Garlic (unpeeled, lightly crushed)
1 teaspoon Salt
1 teaspoon Paprika (sweet) (optional)
120 ml Extra Virgin Olive Oil
2 u Green Pepper (Italian frying peppers, in strips) (optional)
150 g Chorizo (cured, thinly sliced or diced)
500 g Stale bread (from a rustic loaf with a dense crumb, two or three days old)
150 ml Water (lukewarm)
150 g Pancetta (cured or fresh, diced, or salt pork)
300 g Grapes (to serve) (optional)

Instructions

The day before, cut the bread into thin slices and then into pieces about half a centimetre across, or crumble it with the knife. Put it in a large bowl. Dissolve the salt in the lukewarm water and sprinkle it over the bread a little at a time, tossing it with your hands so it is all moist but not soggy. Cover with a clean damp cloth and leave overnight, or for at least 4 hours.
Heat the oil over medium heat in a large, deep frying pan, ideally cast iron. Fry the garlic until golden outside and soft inside, then lift it out.
5 min
In the same oil, fry the pork belly until golden and some of its fat has melted. Add the chorizo and fry for a couple of minutes without letting it burn. Lift everything out with a slotted spoon and set aside.
10 min
If using peppers, fry them in the same fat until soft and lightly browned in places, and set them aside with the meat.
8 min
Turn the heat down to medium-low, add the bread and the paprika, if using, and stir straight away so the bread soaks up the fat. Keep turning it constantly with a flat spatula or wooden spatula, chopping and pressing any lumps, until the migas are loose, golden and crisp outside and tender inside. If the bread seems very dry at first, sprinkle it with a little more water. Halfway through, return the garlic to the pan.
30 min
Add the pork belly, chorizo and peppers and stir for a couple more minutes to heat through. Taste and add salt if needed. Serve straight away, with the cold grapes on the side or with one egg per person, fried separately in a little oil.
3 min

Notes

Migas began as the food of shepherds, harvesters and farmhands, who used up stale bread with whatever they carried in their bag and cooked it in a pan over the embers. Today they are a winter dish, linked to the pig-killing season and rainy days, and in many villages they are made in huge pans for the local festivities. Every region has its own: in Extremadura they come with peppers and pork belly and are often eaten mid-morning; in La Mancha, with torreznos (fried pork belly), chorizo and sometimes grapes; in Aragon and Teruel, with longaniza sausage, sardines or grapes; in the Alpujarra and Almería they are made with semolina or flour instead of bread and served with fried peppers, sardines, radishes or melon, and Murcia has its migas ruleras, also made with flour. The secret is the bread: a rustic loaf with a dense crumb, two or three days old, cut very small and moistened with salted water without soaking it, so it swells without turning to paste. After that, medium-low heat and patience: keep turning and chopping with a spatula until the migas are loose, golden and crisp outside. Cold grapes, eaten in the same mouthful as the migas, are the classic contrast in autumn and winter; a fried egg works at any time of year. They are far better freshly made; leftovers keep for a day in the fridge and reheat in the pan.

More information

Nutrition facts975 kcal per serving

Nutrition facts

Protein11 %27 g
Carbs29 %70 g
Fat60 %65 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	975 kcal	241 kcal
Protein	27 g	6.7 g
Carbs	70 g	17.3 g
Fat	65 g	16 g

One serving is about 405 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicatorsDifficulty, quality and data reliability

Guide indicators

Estimated difficulty47/100
Recipe completeness60/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

StorageKeeps 1 day in the fridge

Cuisine: SpanishKeeps 1 day in the fridge

Frequently asked questions

How long does Migas (Spanish fried breadcrumbs) take to make?: It takes about 56 minutes in total.
Which allergens does Migas (Spanish fried breadcrumbs) contain?: It contains eggs and cereals containing gluten. It may contain traces of soya and milk. Some of its ingredients have not had their allergens reviewed yet, so this list may be incomplete. Always check the labels of the products you use.
How long does Migas (Spanish fried breadcrumbs) keep in the fridge?: Up to 1 day in the fridge, in a closed container.
How many calories does Migas (Spanish fried breadcrumbs) have?: About 975 kcal per serving, with 27 g of protein, 70 g of carbohydrates and 65 g of fat. This is an estimate worked out from its ingredients.
Which diets is this recipe suitable for?: It is nut-free.