8cupscrustless ½-inch pieces of day-old country loaf bread
¼teaspoonkosher or sea salt
½cupwater
3tablespoonsolive oil
¼cupsmall cubes¼ inch fresh or cured slab bacon or pancetta
6ouncessweet chorizo sausagethinly sliced or cut into ¼-inch pieces
¼poundSerrano ham or prosciuttocut into ¼-inch cubes
6garlic clovesfinely chopped
2tablespoonsfinely chopped onion
1½poundssmall green frying pepperspadróns
2teaspoonsground sweet paprika
8largeeggsat room temperature
24peeled 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!