Migas are the ultimate in peasant-style Spanish comfort food. This recipe pairs them with chorizo and peppers
Migas with chorizo
Serves 2
2 bell peppers, sliced
200g stale bread
125ml warm milk
1/2 tsp paprika
200g chorizo, sliced into thick coins
5 cloves garlic, peeled and sliced
50g serrano ham, roughly chopped
1 large egg
100g melon, to serve
Preheat the oven to 200 C. Place the sliced peppers into a baking tray with a pinch of salt and a drizzle of olive oil. Cook in the oven for 20mins, until soft.
Meanwhile, put the bread into a food processor and pulse into small pieces, about the size of a chickpea. Transfer to a bowl along with a pinch of salt and the paprika, pour over the warm milk and mix well. Leave to soak until needed.
Heat a large frying pan over a medium heat and add the chorizo. Fry for around 6-8 mins, until coloured. Remove the chorizo and set aside. Lower the heat and add the chopped garlic, frying in the oil from the chorizo for 2mins, until soft and sweet. Remove and add to the chorizo.
Turn the heat up to medium and add the breadcrumbs and chopped ham. Fry for 15mins, until crisp and golden, stirring regularly and breaking up any larger clumps with a wooden spoon.
Add the roasted peppers, garlic and chorizo and mix well until heated through.
Meanwhile, heat a small frying pan over a high heat with a good glug of olive oil. Once hot, crack in the egg and fry for 2mins.
Top the migas with the fried egg and serve with melon on the side.