Extremaduran-Style Migas with Peppers, Chorizo, and Fried Eggs
This sensational recipe for migas with peppers and chorizo is a creation by Brother Juan Barrera, the talented cook in charge of the Guadalupe monastery's kitchen. Paired with Spanish fried eggs, these crispy bread bits make for a delightful meal. As with all migas, using day-old bread is essential for the best results.
Equipment
- medium skillet
- wooden spoon
- 9-inch skillet
Ingrediënten
MAKES 2 SERVINGS:
- 1 tablespoon of olive oil
- ¼ cup of cored seeded, and finely chopped green frying peppers (padróns)
- ½ cup of small cubes 1/4 inch of fresh or cured slab bacon or pancetta
- 3 tablespoons of small pieces 1/4 inch of sweet chorizo sausage
- 2 garlic cloves lightly smashed
- 4 cups of 1/2-inch cubes of crustless day-old country loaf bread
- ¼ teaspoon of salt
- ¼ cup of water
- 4 large eggs at room temperature
Instructies
- Heat the olive oil in a medium skillet over low heat.
- Add the chopped peppers and cook, stirring, until they become softened, which should take about 10 minutes.
- Increase the heat to medium, add the bacon and chorizo, and cook, stirring, until the pork loses its color and the fat from the meats has rendered.
- Transfer the cooked meat to a small bowl and set it aside.
- Add the garlic to the skillet (adding a little more oil if the skillet seems dry), and cook over medium heat, pressing with the back of a wooden spoon, until the garlic is lightly browned on both sides.
- Discard the garlic.
- Add the bread cubes to the skillet and stir to coat them with the oil.
- Dissolve the salt in the water and sprinkle it over the bread.
- Reduce the heat to medium-low and cook, stirring frequently, until the bread becomes crispy, about 10 minutes more.
- Stir in the reserved meat and cook until the bread is crisp and golden.
- Remove the skillet from the heat, cover it, and keep the mixture warm while preparing the eggs.
- Heat about 1/4 inch of oil in a 9-inch skillet over medium-high heat until it starts smoking.
- Break one egg into a cup, then slide it into the hot oil.
- Work very quickly by folding in the edges of the egg white with a wooden spoon.
- Use a large metal spoon to pour hot oil over the egg, causing it to puff up and become crisp around the edges.
- This entire process must be done in a matter of seconds to ensure the yolk remains soft.
- Remove the fried egg with a metal slotted spatula, briefly rest it on paper towels to drain, and then slide it onto one side of a dinner plate.
- Repeat this process for the remaining eggs, placing two on each plate.
- Reheat the bread and meat mixture and pile it in the center of the plate.
Notes / Tips / Wine Advice:
Serve the dish hot.
Enjoy this exquisite Extremaduran-style migas with peppers, chorizo, and fried eggs, a culinary masterpiece!
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