🍞 Migas Portuñolas
Rustic fried breadcrumbs soaked in flavor, garlic, peppers, mushrooms, tomato, and spicy chorizo dance with golden olive oil and parmesan.
I first discovered migas during a trip to Zaragoza - Spain, a simple plate of seasoned bread crumbs that instantly felt like comfort food. What I love most about it is how flexible it is: from that first bite, I knew it was a recipe I could take with me and adapt to wherever I was living.
Over time, I’ve played with many variations, adding local ingredients like mushrooms, peppers, even a spoonful of tomato sauce for richness. One of the most satisfying versions so far is made with broa de milho, a Portuguese corn-and-wheat bread that gives the dish depth and a tender crumb. But I wouldn't call it definitive, because with migas, every version is a new discovery.
📝 Ingredients (serves 2–3)
250 g stale bread (ideally broa de milho or rustic country-style), torn into small crumbs
60 g chorizo, sliced or diced
16 g garlic (4 cloves), thinly sliced
80 g white onion, chopped
50 g red bell pepper, chopped
50 g green bell pepper, chopped
100 g mushrooms, chopped
30 g tomato pasta sauce (2 tbsp)
40 g extra virgin olive oil (plus more if needed)
Salt to taste
20 g grated parmesan cheese (optional)
🍳 Instructions
1. Start with garlic and chorizo
Heat olive oil in a wide pan over medium heat.
Add the garlic and sauté until lightly golden.
Add the chorizo and cook until it releases its fat and starts to crisp.
2. Add the vegetables
Stir in the onion, red pepper, and green pepper.
Add a pinch of salt and sauté for 5–7 minutes until soft.
Add the mushrooms and cook until they release their juices and begin to brown.
3. Stir in the tomato sauce
Add the tomato sauce and cook for 1–2 minutes until well mixed with the vegetables and oil.
4. Add the bread
Add the torn bread pieces and stir constantly.
Drizzle more olive oil as needed to keep everything moist but not greasy.
Cook for 5–10 minutes until the crumbs are toasted in parts and golden in others.
5. Finish and serve
Sprinkle with grated parmesan and stir to melt into the hot crumbs.
Serve immediately, migas wait for no one.
🌿 Kuisit Tip
Use bread that’s at least a day old, and if it’s fresh, slice and dry it in a warm oven. For crisp bits, don’t overcrowd the pan. Let the crumbs breathe and toast without steaming.