Spanish Migas Recipes

MEXICAN MIGAS

This is an easy Mexican breakfast dish that everybody loves. It's also great for brunch.

Provided by Shores

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 35m

Yield 6

Number Of Ingredients 14

Mexican Migas image

Steps:

Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.

Nutrition Facts : Calories 499.3 calories, Carbohydrate 21.7 g, Cholesterol 272 mg, Fat 37 g, Fiber 5.2 g, Protein 22.5 g, SaturatedFat 14.1 g, Sodium 603.3 mg, Sugar 4.2 g

Ingredients

2 tablespoons extra-virgin olive oil
⅓ pound Mexican raw chorizo, casings removed
5 (6 inch) corn tortillas, torn into bite-sized pieces
1 onion, chopped
1 jalapeno pepper, seeded and minced
2 cloves garlic, finely chopped, or more to taste
8 eggs, lightly whisked
hot sauce to taste
salt and freshly ground black pepper to taste
2 tomatoes, seeded and diced
1 avocado, diced
1 lime, juiced
1 cup grated smoked Cheddar cheese
½ cup sour cream

MIGAS - SPANISH STYLE

These are not the Tex-Mex version of Migas, these are authentic Spanish Migas. Both styles are delicious, they are simply different. The best bread for migas is a peasant bread with a very dense crumb. Open crumb breads like baguettes or ciabattas are not good for migas. Stale bread works best. Migas is a poor man's dish. I have included mesurements, but I don't use them, and you shouldn't be bound by them. Just cook it, love it, and eat it:) Note: Overnight time is included in prep time.

Provided by Snowpeas

Categories Spanish

Time 8h10m

Yield 1 skillet, 4-6 serving(s)

Number Of Ingredients 9

Migas - Spanish Style image

Steps:

Dice bread up small.
Place bread in a large bowl and sprinkle with enough water to moisten bread.
Sprinkle with salt and stir.
Sprinkle with paprika and stir.
Cover with damp cloth and leave to sit overnight.
The next morning heat the olive oil in a deep skillet, over medium heat.
Cut the garlic cloves in half and throw in the oil until lightly brown, then discard.
Add the crumbled chorizo, ham and bacon, cook until almost done.
Add the cubed bread with its seasoning.
Toss the bread so that it thoroughly soaks up the oil and begins to crisp on the outside.
The bread will turn red from the paprika, this is good.
You want the bread to be crispy on the outside and soft and tender on the inside. (This is the secret to good migas!).
For Migas de Vendimia, add grapes to your migas:) This would be done in wine growing areas at harvest time.

Nutrition Facts : Calories 559, Fat 44.1, SaturatedFat 9.7, Cholesterol 34.1, Sodium 1342.2, Carbohydrate 27.5, Fiber 1.7, Sugar 2.3, Protein 13.3

Ingredients

1/2 loaf bread (dense crumb)
water (for sprinkling)
1 teaspoon salt
2 teaspoons paprika, sweet spanish (a must have)
4 garlic cloves
2 links chorizo sausage (for frying, don't use dry chorizo)
2 tablespoons ham, diced (Spanish jamon is traditional)
4 slices bacon
8 tablespoons olive oil, virgin (a must have)

SPANISH MIGAS

Migas is a traditional Spanish dish, which utilizes leftover bread. It is believed to be a Christianized adaptation of Moorish couscous. It is particularly popular in rural areas, especially Castilla-La Mancha.

Provided by wasabinoir

Categories Spanish Appetizers

Time 8h30m

Yield 6

Number Of Ingredients 7

Spanish Migas image

Steps:

Wrap bread crumbs in a moist cloth and leave 8 hours to overnight.
When ready to cook, heat oil in a saute pan over medium heat. Add bacon and cook until browned, 5 to 7 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
Add bread cubes to the oil and cook until browned. Add more oil if necessary, and stir in bread crumbs, paprika, garlic, and salt. Cook and stir until browned.
Remove from the heat. Mix all ingredients together to serve.

Nutrition Facts : Calories 482.9 calories, Carbohydrate 20.4 g, Cholesterol 11.9 mg, Fat 41.9 g, Fiber 1.4 g, Protein 7.1 g, SaturatedFat 6.8 g, Sodium 512.5 mg, Sugar 1.8 g

Ingredients

4 cups fresh bread crumbs
1 cup olive oil, or more if needed
7 ounces bacon, sliced
2 slices bread, cut into cubes
1 tablespoon paprika
1 clove garlic, minced
salt to taste

SPANISH MIGAS

Here's a simple tapas dish thats big on flavour. Can be eaten the traditional Spanish way with fried eggs & sliced fried Spanish chorizo for breakfast/supper. Or a tasty alternative to croutons, sprinkled on salads. It is better to use at least 2 day old bread, use the crusts too, but do dice very small or even make into breadcrumbs - just make sure it doesn't burn. Smoked bacon is better to use that plain bacon as it goes so well with the garlic. Use olive oil rather than extra virgin olive oil, use enough oil to cover the bottom of a big heavy bottomed pan. Stir the breadcrumbs constantly to make sure they're evenly coated in oil. I use a pair of scissors to cut the smoked bacon & I always use streaky (around 8-10 rashers) As for parsley I add that right at the very end just before it's served on to plates or tapas dishes. Optional. A fried egg & sliced fried chozio placed on top of the migas makes a delicious breakfast/supper. I first tried "Migas" back in 1988 while on holiday in Blanes. We stayed in a huge apartment in a Spanish complex - imagine the aroma while travelling up & down in the lifts......garlic, sausage, fish - there was something different on each floor. At the time of 1988 Blanes was very much a traditional Spanish fishing village, with only a handful of other nationalities. So eating out was tapas, steak restaurants or the typical American style burger joints. So we stuck to Spanish & coped very well with the abundant colourful & tasty tapas dishes available. Back in 1988 there was no translated text in several languages to accomodate our lack of not learning the lingo, so it was a case of choosing from a book of photographs & hoping for the best. Thankfully, 21 years on & the lingo has come on in leaps & bounds. The food is still fabulous, if not better & at least I can now ask for tapas & no longer have to point to a photgraph. Anyway, it's delicious - try it I'm sure you'll love it!

Provided by Wakey lass Lisa

Categories Pork

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 5

Spanish Migas image

Steps:

Heat oil frying pan over a medium heat.
Add diced streaky bacon, stirring constantly
Add chopped garlic, again stirring constantly.
Add breadcrumbs to streaky bacon & garlic & stir contiuously.
Continue to stir until all breadcrumbs are coated in oil & are browned.
Add chopped parsley by sprinkling on top of Migas.
Serve hot straight onto plates or tapas dishes.

Nutrition Facts : Calories 697.3, Fat 56.4, SaturatedFat 13.3, Cholesterol 41.1, Sodium 958.5, Carbohydrate 35.1, Fiber 1.7, Sugar 2.9, Protein 12.3

Ingredients

8 -10 slices streaky bacon, diced small
8 slices of at least 2 day old bread
chopped parsley
3 garlic cloves, finely diced
6 tablespoons olive oil, to coat the pan

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TRADITIONAL SPANISH MIGAS RECIPE - VISIT SOUTHERN SPAIN

Heat the oil and fry the bacon cut into strips (whatever size you want, I recommend an inch wide). Cook until golden brown and add the sliced …
From visitsouthernspain.com
Cuisine Spain
Total Time 55 mins
Category Breakfast Recipes
Calories 169 per serving

To start with the best Migas recipe you have to prepare the crumbs, which is recommended to do the night before. Crumble the bread and sprinkle it with a little water (make it slightly damp but not completely wet). Let it sit covered overnight.
The next day, grab a pan and put enough oil to cover the bottom. Heat the oil and fry the bacon cut into strips (whatever size you want, I recommend an inch wide). Cook until golden brown and add the sliced chorizo.
Cook the chorizo until it is tender and golden, about 7 to 10 minutes. Remove the chorizo and bacon from the pan and set them aside for now. Leave the cooking oil in the pan to reuse it.
In the pan put 6 cloves of garlic (peeled but not minced), and cook until golden brown for about 3 minutes. Add the breadcrumbs and stir.

Spanish Migas Recipes

MEXICAN MIGAS

This is an easy Mexican breakfast dish that everybody loves. It's also great for brunch.

MIGAS - SPANISH STYLE

SPANISH MIGAS

Migas is a traditional Spanish dish, which utilizes leftover bread. It is believed to be a Christianized adaptation of Moorish couscous. It is particularly popular in rural areas, especially Castilla-La Mancha.

SPANISH MIGAS

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