Spanish
⭐ Highly Rated
25 minmedium
SpanishBreakfast
Recipe Story
origins & traditionsMigas Extremeñas is a traditional Spanish breakfast originating from the Extremadura region, historically created as a way to use up stale bread. This humble yet flavorful dish combines torn bread pieces that are fried until golden and crispy with savory chorizo, smoky paprika, and sweet bell peppers. The bread absorbs the rich oils and spices, creating a texture that is simultaneously crunchy on the outside and tender within. Often served with grapes or melon on the side, this dish represents the resourcefulness of Spanish country cooking. The preparation requires attention to achieve the perfect balance of crispy and tender textures, making it a beloved comfort food throughout Spain, especially during cooler mornings.
Instructions
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Cut the stale bread into small irregular pieces or tear by hand into bite-sized chunks. If bread is fresh, leave it out overnight or toast lightly to dry it out.
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add the chopped garlic cloves and sauté for 1 minute until fragrant.
Add the diced bell peppers to the skillet and cook for 5 minutes until softened. Remove the garlic and peppers from the pan and set aside.
In the same skillet, add the remaining olive oil and the chorizo slices. Cook for 3-4 minutes until the chorizo releases its oils and becomes slightly crispy.
Add the bread pieces to the skillet with the chorizo. Stir constantly to coat the bread with the chorizo oils. Season with paprika, salt, and black pepper.
Continue stirring and frying the bread for 10-12 minutes, breaking up any large clumps, until the bread is golden brown and crispy on the outside but still slightly tender inside.
Return the garlic and peppers to the pan and mix well. Cook for another 2-3 minutes to heat through.
Remove from heat and serve immediately, garnished with fresh grapes on the side if desired.
Migas Extremeñas
4.3 (29)
A hearty Spanish breakfast from Extremadura featuring crispy fried breadcrumbs, chorizo, and bell peppers. This rustic peasant dish transforms stale bread into a satisfying morning meal.
medium
45 min
4 servings
Ingredients
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Main Ingredients
- 8 slices bread, day-old, cut into small pieces
- 6 tablespoons olive-oil
- 3 links italian-sausage, Spanish chorizo, sliced
- 2 pieces bell-peppers, red, diced
Aromatics
- 4 cloves garlic, minced
Seasonings
- 2 teaspoons paprika, smoked Spanish paprika
- 1 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground
Garnish
- 1/2 cups grape, for serving (optional)
Chef Tips
expert advice•The key to perfect migas is using day-old bread that is dry but not rock hard.
•Fresh bread will become mushy rather than crispy.
•You can adjust the amount of olive oil based on how dry your bread is - drier bread will absorb more oil.
•For a spicier version, add a pinch of cayenne pepper or use spicy chorizo.
•Traditional accompaniments include fried eggs on top, fresh grapes, or sliced melon for a sweet contrast.
•Some regions add bacon instead of or in addition to chorizo.
•The dish should be served hot immediately after cooking as it loses its appealing texture when it sits.
•Leftover migas can be repurposed but will not retain the same crispy texture.
