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Spanish-style Migas

Introduction & method

Migas is a tasty peasant dish, and a brilliant way to use up stale bread. It's commonly found all over Spain, but each region (and street, and house) has its own variations.

Spanish-style Migas Recipe

Cut the stale bread into 1cm (half inch) cubes. Sprinkle them with water (just to moisten the cubes, not soak them) and leave to absorb the moisture for at least half an hour. Peel and finely chop the garlic and the onion, and chop the jamón and chorizo into small cubes.

Heat a generous glug of olive oil in a big frying pan on medium heat. Cook the garlic for a minute, then add the onion and cook for about 5 minutes, until translucent. Add the chorizo and cook until it begins to release its oil, then add the bread cubes. Stir well to coat the cubes in oil - feel free to add more oil if needed. Add the jamón and the pimentón. Continue cooking for about 5 minutes more, then taste the migas. If they need salt, add some, otherwise, you're done.

Serve with a fried egg on top of the migas.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Spanish-style Migas on YouTube.


Ingredients & Info

 1 stale baguette
 100 grams jamón
 1 chorizo sausage
 1 tsp pimentón dulce (sweet smoked paprika)
 1 medium onion
 1 egg per person
 1 pinch salt


Olive oil for frying

US Customary/Imperial

Serves about 6 
Prep time: 10 minutes.
Bread hydration time: 30 minutes.
Cooking time: 15 minutes.
Total time: 55 minutes.