This vibrant migas recipe is a Spanish classic. The dish uses up stale bread and adds luxurious flavour with plenty of beautiful chorizo and pimentón.

First published in 2018






Place the stale bread in a blender and pulse to a chunky crumb. Alternatively, dice into 1cm cubes
Place in a bowl, pour over the milk and stir to coat the bread evenly. Leave covered for at least 1 hour, or overnight if you have the time
Heat a splash of oil in a large frying pan and add the chorizo and pancetta. Fry until the fats start to release then add the onion, garlic and peppers. Cook until soft
Next add the bread and paprika and season with salt – you may need to add a little more oil too. Fry the bread until soft with the juices of the chorizo but not too crunchy
Prepare a second frying pan and fry the eggs until slightly crispy around the edges. Divide the migas between serving plates and top each one with a fried egg. Salt the yolk with a pinch of flaky sea salt and serve hot

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