Crispy Bread Pan with Chorizo and Egg — Extremadura Migas
Extremaduran shepherd dish of stale bread broken into crumbs and pan-fried in pork fat with chorizo, panceta, and garlic until deeply crisp, finished with grapes and a fried egg on top.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Tear day-old bread into 1cm crumbs, sprinkle with 1/2 cup cold water and 1 tsp salt, cover with cloth, rest 10 minutes until softened. Cube 200g panceta and 200g chorizo into 1cm pieces. Smash 10 garlic cloves. Halve 120g red grapes.
Bloom
Heat 40ml olive oil in a large wide skillet over medium-low. Add garlic, cook 90 seconds to 2 minutes until pale gold. Garlic should be fragrant and just starting to color.
Sear
Raise heat to medium, add panceta and chorizo, cook 6 to 7 minutes until pork edges crisp and chorizo renders red oil into pan base. Stir occasionally for even cooking.
Build
Remove from heat, stir in 1 tsp sweet pimentón and 0.5 tsp hot pimentón for 15 seconds. Return to medium-high, add softened bread crumbs, toss 9 to 10 minutes until each crumb crisps deep golden, stirring frequently.
Fry
Push migas to one side of pan, crack 2 large eggs into empty side, fry 2 minutes over medium-high until whites set with crispy edges and yolks stay glossy. Egg whites should be opaque and edges should curl slightly.
Finish and plate
Fold halved grapes through hot migas off heat for 60 seconds to warm gently without bursting. Scatter 0.5 tsp black pepper, divide between 2 warm plates with fried egg on top of each portion. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.