Spanish · morning meal

My Grandmother's Migas

Name: My Grandmother's Migas
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 1 handful bacon rashers; 1 hunk of dense crumb stale bread, diced in chickpea-sized pieces; 2 chorizos for frying, diced; 8 garlic; 2 tablespoons diced Spanish jamón; 2 teaspoons sweet Spanish pimentón; 3 teaspoons salt; Virgin olive oil for frying

“Need a dairy free breakfast? My Grandmother's Migas could be a great recipe to try. One portion of this dish contains about 2g of protein, 4g of fat, and a total of 56 calories. For 90 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe from Foodista has 1 fans. It is a very reasonably priced recipe for fans of European food. A mixture of bacon rashers, pimentón, virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 10%. If you like this recipe, you might also like recipes such as Migas, Migas, and Migas.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Bacon rashers1 handful
Hunk of dense crumb breaddiced in chickpea-sized pieces1
Chorizosdiced2
Garlic8
Jamón2 tbsp
Pimentón2 tsp
Salt3 tsp
Virgin olive oil8 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

1
Pick the hunk of stale bread and dice it carefully.
2
Put the diced bread in a large bowl. Then sprinkle the bread with water, enough to slightly moisten it.
3
Sprinkle the salt and toss the bread to evenly distribute the salt. Do the same with the pimentn. Then cover with a damp cloth and leave to rest overnight.The next day, pour 6-8 tablespoons of olive oil in a deep frying pan and put it on medium heat.

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