Aragonese Migas, also known as migas del pastor, were invented by Spanish shepherds, hence their name.
Migas is a dish traditionally based on stale bread and other ingredients in both Spanish and Portuguese cuisine.
Originally introduced by shepherds, migas are very popular throughout the Iberian Peninsula and are the typical breakfast for hunters during monterías in southern Spain.
The recipe was created to use up the week’s stale bread or leftover cakes.
The ingredients vary depending on the provinces of Spain
In Teruel, Aragon, migas include chorizo and/or bacon, and are often served with grapes or a fried egg.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Spanish
- Seasonality: All seasons
Ingredients
- 4 cups stale bread
- 4 bacon strips (thick)
- 2 chorizo
- 1 clove garlic
- 1 onion
- 7 oz water
- 4 eggs
- as needed green grapes (optional)
- as needed olive oil
- as needed salt
Steps
Break the bread into coarse crumbs and moisten it with water. Let it rest for at least 1 hour.
Cut the bacon and fry it with the chorizo cut into small pieces (one of the two ingredients can also be used).
In a pan, with a drizzle of oil, sauté the garlic and onion, after 10 minutes add the bread, water, and salt.
Cook for 5 minutes, then add the bacon and chorizo.
Toast until the mixture is crunchy.
Serve with a fried egg for each diner and/or accompanied by green grape clusters.
FAQ
What are the types of Migas?
Migas is also a traditional dish in Portuguese cuisine.
Usually made with pão Alentejano, a wheat bread traditionally associated with the Alentejo region in southern Portugal, or cornbread used in Beira.
In Alentejo, migas can also be made with potatoes (migas de batata) instead of bread.
Garlic and olive oil are always an ingredient.
Other ingredients: pork drippings, wild asparagus, tomato, and seasonings like chili paste and fresh cilantro are usually included in Alentejo, while in Beira, other ingredients typically include cooked cabbage cut in caldo verde style, beans, and sometimes rice.
In various areas of Mexico, migas are a traditional breakfast dish made from crumbled corn tortillas, to which are added to create a mixture of fried tortillas with scrambled eggs.
This preparation uses hardened corn tortillas leftover from previous meals.
Chilaquiles are a similar meal with fried tortillas and sauce, to which eggs or chicken are added during the cooking process.
Both are hearty and affordable breakfast meals for the working class.
