Ingredients
- 2 cups stale bread, torn into pieces
- 1 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 4 large eggs (beaten)
- 1 cup chorizo, sliced
- 1 cup bell pepper, diced
- 1 cup spinach (fresh or frozen)
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
5 steps
Prepare the Bread
Soak the torn pieces of stale bread in water for a few minutes, then squeeze out excess water.
Using stale bread helps achieve the right texture.Cook the Chorizo
In a large skillet, heat olive oil over medium heat and add the sliced chorizo. Cook until browned.
Chorizo adds rich flavor; you can also use other sausages.Add Garlic and Paprika
Stir in minced garlic and paprika, cooking for another minute until fragrant.
Don't let the garlic burn; it can become bitter.Combine Bread
Add the soaked bread to the skillet, mixing well to coat with the oil and spices.
Stir frequently to prevent sticking.Cook the Eggs
Make a well in the mixture and pour in the beaten eggs. Stir until the eggs are fully cooked.
Keep the heat moderate to avoid burning the mixture.
💡 Tips & Tricks
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your spanish meal with these perfect pairings:
About This Dish
Authentic Spanish Migas Recipe for Dinner is a beloved dish from Spanish cuisine.
Spanish cuisine celebrates fresh, seasonal ingredients cooked with simplicity and flair. From tapas culture to regional specialties, Spain's food traditions are deeply rooted in community and celebration.
This recipe is rated medium difficulty and uses 10 ingredients. Intermediate cooks will enjoy the balanced challenge.
Frequently Asked Questions
Yes, you can use other meats or omit them for a vegetarian version.
Rate This Recipe
How was this recipe?
Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
