spanish migas with chorizo.

This recipe is one of those recipes that works for an easy one skillet supper, a hearty breakfast, for brunch on a lazy weekend day – or, all of the above! Spanish-style migas. Mm!


These migas are different than their Mexican counterparts, and comprise of stale bread in place of tortillas. You’ll want to use dry, cured Spanish chorizo for this, but any fully cooked smoked sausage would be great. The addition of both sweet and smoked paprika is the essential spice here, as well as smashed garlic cloves which will infuse the oil that is used to cook the sausage, peppers and kale and finally, toast the bread cubes before you toss it all together. The end result is smoky, spicy, flavorful and endlessly customizable.


If you make these with the intent of having leftovers or for serving later on, I would recommend storing the bread separately – even making them in a separate skillet. While you will miss out on the garlic and spice-infused oil, I would lightly toss the bread cubes in some olive oil, smoked paprika and garlic and saute until lightly golden and crisp. Toss with the rest of the dish when serving.

Enjoy — this is delicious for a cold day! We have been getting snow and this is the perfect midday meal!

spanish migas with chorizo.
adapted from serious eats. 

1/4 cup olive oil
4 garlic cloves, minced
1/4 teaspoon smoked paprika
1/2 teaspoon sea salt
8 ounces cured chorizo, sliced into thin rounds
1 red bell pepper, seeded and chopped into 3/4 inch pieces
1 Anaheim pepper, seeded and chopped into 3/4 inch pieces
1 bunch (8 ounces) tuscan kale, chopped into 1 inch pieces
8 ounces stale, crusty bread, crusts removed, torn into 1 inch pieces
1 teaspoon sweet paprika
1/2 teaspoon black pepper
2 tablespoons fresh parsley, roughly chopped
2 fried eggs (optional, to top)

In a large cast iron skillet, add 2 tablespoons of olive oil, garlic, smoked paprika and chorizo and cook over medium heat, stirring, until lightly brown and oil is golden brown about 5-7 minutes. Using a slotted spatula or spoon, transfer chorizo and garlic to a bowl and set aside.

Increase heat to medium-high until oil is shimmering. Add bell and Anaheim peppers to skillet, season lightly with salt, and cook, stirring frequently, until pepper skins are lightly blistered and browned, about 3 minutes. Add kale to skillet, reduce heat to medium, and continue to cook, stirring frequently, until kale is slightly wilted and softened, about 3 minutes. Remove the cooked vegetables to the bowl with chorizo.

Add additional tablespoon of oil and heat until shimmering. Add the bread cubes in an even layer, add two tablespoons water, add sweet paprika and black pepper and toss with a metal spatula for 10-15 minutes, adding additional water if needed (to prevent the bread from sticking). Allow the bread to break down to smaller pieces and get toasted and crisp. **This is where you would store separately if making ahead**

Add the chorizo and vegetable mixture and toss lightly to combine. Season with salt and/or pepper if needed. Remove and serve, topped with fresh parsley (or a fried egg if desired!).

Serves 2-3 as an entree. *Please use organic/local ingredients wherever possible* 

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