Migas — Print Recipe — The Culinary Codex

A humble shepherd's dish of day-old bread torn into crumbs, fried slowly in olive oil with garlic and smoked pimentón until golden and crunchy, served with fresh grapes and roasted peppers.

Ingredients

400g stale bread, torn into small pieces
5 tbsp extra-virgin olive oil
4 cloves garlic, thinly sliced
1 tsp sweet smoked pimentón
Salt
200g fresh grapes
2 roasted red peppers, sliced
Sardines or fried eggs (optional)

Instructions

1 Sprinkle bread pieces with a little salted water and toss to moisten evenly. Let sit 10 minutes.
2 Heat olive oil in a large skillet over medium heat. Fry garlic slices until golden, then remove.
3 Add moistened bread to the oil, sprinkle with pimentón, and cook, turning constantly with a spatula for 15 minutes until all pieces are golden and crunchy.
4 Season with salt. Return fried garlic to the pan and toss.
5 Serve on a platter alongside fresh grapes and roasted pepper slices.

Did You Know?

Shepherds made migas over campfires using whatever stale bread they carried in their satchels — it was the original Spanish trail food.