Entree: Spain – Aragon – Migas Aragonesas (Rustic Aragonese fried-day-old-bread dish with garlic, chorizo, peppers and eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Additional 10 min

Total 45 min

Ingredients

- 8 cups (400 g) day-old country bread, cut into 1-inch (2.5 cm) cubes
- 1/3 cup (80 ml) extra-virgin olive oil
- 4 oz (115 g) Spanish chorizo, diced (about 1 small chorizo)
- 4 oz (115 g) pancetta or smoked bacon, diced
- 1 medium red bell pepper, seeded and diced (about 6 oz / 170 g)
- 4 large garlic cloves, thinly sliced (about 1.4 oz / 40 g)
- 1 tsp (3 g) sweet smoked paprika (pimentón dulce)
- 1/2 tsp (2 g) hot paprika or a pinch of cayenne (optional)
- 4 large eggs, approx. 1.8 oz (50 g) each
- Salt to taste (start with 1 tsp / 5 g)
- Fresh flat-leaf parsley, chopped, for garnish (about 2 tbsp / 8 g)
- Optional: 2 tbsp (30 ml) sherry or dry white wine

Instructions

1. If bread is very dry, sprinkle with 2–3 tbsp (30–45 ml) water, toss, and let rest 10 minutes so it softens slightly but remains stale; shake off excess moisture. Heat a large heavy skillet over medium heat and warm 1/4 cup (60 ml) olive oil.
2. Add diced pancetta or bacon and cook until it releases fat and begins to brown, then add diced chorizo and fry 3–4 minutes until both are crisp at the edges. Remove and reserve on a plate, leaving fat in the pan.
3. In the same pan add the remaining 1 tbsp (15 ml) olive oil if needed, then sauté sliced garlic and diced red pepper until garlic is fragrant and pepper is softened, about 3–4 minutes. Stir in smoked paprika and optional sherry; cook off alcohol 1 minute.
4. Add the bread cubes to the pan, turning to coat in the oil and cooking until they begin to crisp and brown in places, about 8–10 minutes. Return the cooked chorizo and pancetta to the pan and toss to combine. Season with salt to taste.
5. Push the bread mixture to the sides of the skillet to make a well in the center, add a little olive oil if dry, crack the eggs into the well, and scramble gently until just set, then fold eggs into the bread so pieces remain moist and slightly clumpy.
6. Sprinkle with chopped parsley, transfer to a serving dish, and serve immediately while hot. Adjust seasoning and serve with roasted red peppers or pickles on the side if desired.