Andalusian Harvest Delight
Andalusian-Style Migas with Peppers, Grapes, and Fried Eggs
Ingredients
- 8 cups crustless ½-inch pieces of day-old country loaf bread
- ¼ teaspoon kosher or sea salt
- ½ cup water
- 3 tablespoons olive oil
- ¼ cup small cubes ¼ inch fresh or cured slab bacon or pancetta
- 6 ounces sweet chorizo sausage thinly sliced or cut into ¼-inch pieces
- ¼ pound Serrano ham or prosciutto cut into ¼-inch cubes
- 6 garlic cloves finely chopped
- 2 tablespoons finely chopped onion
- 1½ pounds small green frying peppers padróns
- 2 teaspoons ground sweet paprika
- 8 large eggs at room temperature
- 24 peeled seedless green grapes
Instructions
- Place the bread in a large bowl.
- Dissolve the ¼ teaspoon of salt in the water and pour it over the bread.
- Gradually work the salted water into the bread with your hands, ensuring even moisture.
- Set aside.
- Heat 1 tablespoon of olive oil in a large skillet over low heat.
- Add the bacon and cook, stirring, until it turns translucent and the fat is rendered.
- Then, add the chorizo, ham, chopped garlic, and onion.
- Cook, stirring occasionally, until the onion wilts, and the meats slightly crisp up.
- Add the frying peppers, paprika, and smashed garlic to the skillet.
- Cook, turning occasionally, until the peppers soften to your liking.
- Add the moistened bread to the skillet, stir to combine, and cook until the bread turns crispy.
- Season with salt to taste.
- Prepare the eggs following the instructions for Spanish-style Fried Eggs.
- While the eggs are frying, scatter the grapes over the cooked bread mixture.
Notes / Tips / Wine Advice:
Serve the crispy bread bits with the peppers and fried eggs on the side, garnished with grapes.
Enjoy this hearty Andalusian-style dish, featuring migas combined with fried eggs, peppers, and the delightful sweetness of green grapes!
