This migas recipe comes from Lobos tapas bar in Borough market and is an ideal addition to a Spanish-inspired sharing menu. The runny fried egg with the pancetta and crispbread is deeply satisfying.
Migas
Traditional Spanish breakfast dish. The runny fried egg with the pancetta and crispbread is deeply satisfying.
Ingredients
- 200 g ciabatta or baguette slightly stale
- 200 g pancetta or smoked bacon cubes
- olive oil
- 1 red pepper sliced
- 1 clove garlic roughly chopped
- 1 tsp smoked paprika
- 4 eggs fried to serve
Conversions
Instructions
- Tear the bread into smallish pieces and tip into a large bowl. Put the bacon in a shallow pan with a couple of tbsps of olive oil, and fry until golden. Remove from the pan and reserve.
- Add the red pepper to the hot pan. When it starts to soften (about 10 minutes), add the chopped garlic and fry until lightly golden.
- Put the bacon back in the pan with the torn bread and keep stirring until golden, add the paprika at the last minute. Divide between small plates and add a fried egg. Sprinkle over a little more paprika to serve.
You may also like one of my other favourite recipes …
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Check out this recipe
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Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- thebossykitchen.com
- olivemagazine.com