Migas
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4 Ingredients
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70 min total
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Serves Serves 4
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Easy
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Spanish
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Miscellaneous
Recipe byThe ZestyPlate Kitchen
A rustic Spanish dish of crumbled bread fried slowly in garlic oil until soft and golden. Humble peasant food, lovely with a fried egg or chorizo.
Migas began as a way to use up bread that had gone stale, and it remains one of the best arguments for never throwing the heel of a loaf away. The crumbs are fried slowly in oil that has been scented with garlic, so they turn crisp at the edges while staying soft inside. Shepherds across Spain ate it with whatever was to hand, which is why you'll find it served with pork, eggs or even grapes.
Jump to recipe
Prep 35 min
Cook 35 min
Total 70 min
Easy
Preparation
- Crumble the bread into small pieces, sprinkle with cold water, cover with a damp cloth, and leave for 30 minutes.
- Heat 2 tsp olive oil in a deep pan. Add the garlic cloves with their skins on, making a small cut in each to open them up, and fry for 5 minutes before setting the garlic aside.
- In the same oil, fry the bread, stirring all the while, for 15 minutes, seasoning with a grinding of black pepper.
- Return the garlic and keep stirring for around 20 minutes. The bread is ready once it is soft and golden.
Tips from the ZestyPlate Kitchen
- Bread that is a day or two old works far better than fresh; dampen it lightly and let it rest so the texture comes out right.
- Fry the garlic gently in the oil before anything else, just to perfume it, and pull it out before it scorches.
- Keep stirring as the bread cooks. It needs patience to crisp evenly rather than catch in patches.
- Chorizo, pancetta or a fried egg on top turns this from a side into a proper meal.
Frequently Asked Questions
The whole dish exists to rescue old bread. Day-old crumbs crisp up cleanly and soak in the garlicky oil instead of collapsing into mush.
It depends where in Spain you are. Fried pork, chorizo and eggs are common, and in some regions people add grapes or melon.
It does, and a runny fried egg on top makes it a generous one. Plenty of people eat it for brunch.
A sprinkle of water and a rest under a cloth softens the crumbs just enough that they fry crisp outside while keeping a tender centre.
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