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Friday, July 31, 2015

Migas (Scrambled eggs with bread and chorizo) (Spanish)

Migas is one of the most iconic dishes of rural Spain. Bread has a central role in all Spanish cuisine, and bread-based dishes are a go-to especially in the rural areas where making the most out of little was a delicious art. You can read a fascinatingly detailed article about Spanish types of bread and their use here, and Migas is the perfect dish to start cooking if you want a taste of it yourself. 
It's made with slightly old bread, fried in a pan together with eggs, chorizo, olive oil and a sprinkle of chili flakes. It's just the right amount of fiery and robust and it's ready in as little as 10 minutes from deciding you're hungry to having it in a plate in front of you. :)
Recipe source: Saveur.

Last year: Paprika mackerel with olive and orange salsa.
Two years ago: Spuma di Ricotta al Cafee (Ricotta and Coffee Mousse) (Italian).
Three years ago: Herb-mustard-beer pancakes with cottage cheese and bacon.
Four years ago: Baby making and no cooking :).

Ingredients (serves 2):
  • 100 g chorizo slices
  • 4 whole wheat bread slices
  • 4 eggs
  • 2 tablespoons Spanish olive oil
  • 1/2 teaspoon crushed chili flakes (preferably Piri-piri; I used 1 whole teaspoon)
  • salt and pepper to taste

Heat the olive oil in a deep pan and add the chorizo slices. Let them fry a bit until the kitchen smells of chorizo and the slices look done:

Take the chorizo slices out, leaving as much of the oil in the pan. Next, add the bread, torn into pieces.

After the bread begins to get golden (stir often to coat it all in the flavorful oil), remove it too and add the lightly beaten eggs, together with the salt, pepper and chili flakes.

Scramble them around with a spatula, until you have a pan full of cooked pieces of scrambled eggs. Then, add the chorizo and bread back in the pan and stir well for 1 minute:

Transfer to serving plates and it's done, dig in! :)

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