Fried egg with sobrasada and garlic migas
Migas is a Spanish breakfast dish made from leftover bread. This version from Jozef Rogulski is made extra rich with sobrasada and streaky bacon, and is topped with a perfect fried Freshlay Farms Golden Yolker®. It is a seriously decadent way to use up stale sourdough!
Ingredients
Paprika sourdough migas
- 140g of sourdough, torn
- 1 tsp sweet paprika
- 50g of water
- 50g of olive oil
Sobrasada peppers
- 60g of olive oil
- 170g of streaky bacon , diced
- 120g of sobrasada
- 2 green peppers , diced
- 2 red peppers , diced
- 1 garlic clove , crushed
- 3 tbsp of chopped parsley
Method
Preheat the oven to 160°C
For the migas, put the torn bread in a bowl and add the paprika and water and toss it all together until nicely coated
- 140g of sourdough, torn
- 1 tsp sweet paprika
- 50g of water
Heat a frying pan over a medium heat, then add the olive oil
- 50g of olive oil
Put the sourdough in the pan and toss gently, making sure that you do not allow the bread to stick to the pan
Once the edges of the bread colour, transfer the bread onto an oven tray and cook in the oven for 4 minutes
Take the bread out of the oven and set aside
For the sobrasada, without turning on the heat, add the olive oil and bacon to a large frying pan. Starting with a cold pan allows the bacon fat to render down
- 60g of olive oil
- 170g of streaky bacon , diced
Turn on the heat and once the bacon starts to crisp up and colour evenly, add the sobrasada. Use a wooden spoon to help break it down
- 120g of sobrasada
Once the fat has melted down add the peppers and garlic. Keep the contents of the pan moving as you do not want it to catch
- 2 green peppers , diced
- 2 red peppers , diced
- 1 garlic clove , crushed
When the peppers are cooked stir through the paprika sourdough
Finish the migas with the chopped parsley and either serve from the pan transfer the mix to a serving dish
- 3 tbsp of chopped parsley
To finish the dish, fry the eggs in a non-stick frying pan in some olive oil until the whites are set but the yolks are still runny. Top each portion with a fried egg
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Fried egg with sobrasada and garlic migas
