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Spanish Migas | Shepherd’s Delight


Adjust Servings:
500 g stale bread
200 g chorizo sausage
100 g pancetta
5 pcs Garlic cloves
1 pc bell peppers roughly chopped
1 tablespoon smoked paprika
3 tablespoons Olive oil
400 ml Water
a pinch Black pepper

Spanish Migas | Shepherd’s Delight


Migas can be served in multiple ways and it is such a versatile dish.

  • 35
  • Serves 4
  • Medium



What is Migas?

A wholesome breakfast can transform your day and make it as good as sunny side-up. One of the most popular breakfast dishes has to be ‘Migas.’ It sounds peculiar but is a supremely delicious dish for breakfast enthusiasts.

Migas is the Spanish word for ‘breadcrumbs.’ You might think that breadcrumbs can only be dipped in soup and not be devoured as a main dish, but Migas is a hero dish in itself.


Breadcrumb is the main ingredient in the dish and chefs / home cooks toss up some bacon and chorizo alongside to elevate the taste.

Migas vs. Chilaquiles

You will come across many dishes that have certain resemblance. When we talk about it, people often compare it with Chilaquiles. Both of these dishes are popular Mexican/Spanish breakfast options. Moreover, the ingredients are also quite similar.

Migas has corn chips, tortilla or bread as the hero ingredient. They are crushed roughly and then scrambled with egg, tomato, and the famous chili. The toppings include salsa, cheese and refried beans.

Chilaquiles, on the other hand, have soaked corn chips and they are fried in salsa. Toppings include a fried egg, chilis, beef or chicken, and more salsa.

Migas enthusiasts will notice that this dish is softer than Chilaquiles. I’m not exactly sure which dish came first but both of them are great for tossing up leftover ingredients and making something delicious out of it.

What do you serve with it?


Migas translates to ‘breadcrumbs.’ While making this dish, you need to have good-quality chorizo and bacon.

Many people enjoy having Migas tacos. Just fill up the tortillas with Migas filling and put some salsa verde over it.

Another variant of this dish is when home cooks add a fried egg on top. It tastes delicious. The combination of sunny-side up eggs and bacon is classic.  If you think about it – you are getting a full breakfast spread (a sunny-side-up egg, toasted bread, bacon, and chorizo).

It can be served in multiple ways, and it is such a versatile dish. Your family will enjoy it on a Sunday morning. But don’t let that stop you from making it any day.

It is one of the easiest things to cook. If you are a bachelor or someone who is travelling and is staying in an Airbnb, just gather the ingredients and make it.

Spanish Migas Origin

There is an interesting story behind the invention of this dish. The Migas recipe was invented many decades ago in Andalusia. You will find many variants of the dish within Spain, but all of them include breadcrumbs as the hero ingredient.

As per legend, this dish was devoured on rainy days. People couldn’t step out due to rain and so they had to cook something which was available in the pantry.

Migas is also famous in Portuguese cuisine. It was originally introduced by a bunch of shepherds. Monterias and hunters enjoyed this dish in Southern Spain but now it has become an all-time favourite breakfast recipe. All you need to do is soak up the crumbs overnight and it won’t take more than 15 minutes to prepare it in the morning.

As I mentioned before, Migas is also a part of Portuguese cuisine. The locals use stale bread, coriander, crushed garlic, olive oil and chourico in their recipe. In fact, they serve it with pork ribs and poached eggs.

One can say it is certainly a revelation in the food industry. It is a comforting meal right in the morning and offers the goodness of eggs, tomatoes, beans, bread, and chicken/beef. So, you are getting the best of all worlds: carbohydrates, protein, vitamins, and fats.

Spanish Migas is easy to make and home cooks/chefs need very few ingredients to cook this up. Moreover, the ingredients are easy to accumulate.

Spaniards love Migas, and this popular dish has also gained the best breakfast recipe title. Did you know that people hold the best Migas recipe competitions throughout Spain? Well, Migas is taken seriously in Spain, so you must recreate it and enjoy it.


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Cut the chorizo into thick slices (½ inch) and the bread into cubes of the same size.


In a wide skillet heat the oil over medium heat, and fry briefly the crushed garlic.


Now add the chorizo, pancetta, and fry everything until they get a nice brown colour. Now add the paprika and fry for no more than one minute, so that the paprika does not burn.


Now add the bread, drizzle with water and fry everything over low heat 15-20 until the bread gets a golden colour. Be sure to stir so that the bread does not bake. How crunchy the bread will be is up to you. I personally don’t like it too crunchy, so I fry a little shorter.


That's it! Migas is done. Serve as tapas, and as an option is to serve it with a fried egg.

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