I have never heard of this dish, but it sounds divine....Migas

[karennoca]

Migas

Spain’s national dish is always said to be paella, but migas are also a favorite of Spaniards. This humblest of foods was invented by the shepherds who still roam the plains of Castile with their flocks, making good use of less-than-fresh bread for a rustic meal cooked over an open fire. Nowadays migas (“crumbs”) are a popular breakfast dish—try them as part of a hearty mid-morning brunch. You’ll need to sprinkle the bread with water and let it sit overnight, so prep this dish tonight and serve it for a leisurely brunch tomorrow. The bread used shouldn’t be fresh, but not quite hard either—somewhere in between.

Migas

1 lb. (500 g) day-old country bread, crusts removed

Fine sea salt

10 Tbs. (5 fl. oz./150 ml) olive oil

8 garlic cloves, unpeeled

7 oz. (220 g) pancetta or bacon, cut into 1/2-inch (12-mm) dice

1 red bell pepper, seeded and chopped

1 tsp. pimentón (Spanish smoked pepper)

4 eggs

The day before serving, break the bread with your fingers into roughly shaped dice of 1/2 to 1 scant inch (12 mm to 2.5 cm) and spread on a tray. Sprinkle a little salted water over, cover with a kitchen towel and let stand overnight.

In a large, wide fry pan, heat 2 Tbs. of the oil over high heat. Add the unpeeled garlic cloves and the pancetta and fry until the pancetta is crisp and browned, about 2 minutes. Using a slotted spoon, transfer to a bowl. Add the bell pepper to the pan and fry until beginning to blister, about 2 minutes. Transfer to the bowl with the garlic and pancetta.

Add 6 Tbs. (3 fl. oz./90 ml) olive oil to the pan. Have ready 1 cup (250 ml) water. When the oil is hot, add the bread pieces, tossing them quickly in the oil and using your fingers to sprinkle them with water from time to time. The aim is to ensure the migas achieve a uniform golden brown without burning or drying excessively. Finally, return the garlic, pancetta and bell pepper to the pan and season with 1/2 tsp. salt and the pimentón. Toss everything together until combined, 1 to 2 minutes. Turn out onto a serving platter.

In a small nonstick fry pan, heat the remaining 2 Tbs. olive oil over medium heat. Fry the eggs one by one until cooked to your liking. Serve the migas with the fried eggs on top. Serves 4.

https://lh3.googleusercontent.com/-DOclaHPa2tc/V-arNYKdMDI/AAAAAAABLDQ/DPWjFMSI62Uh1eH-Iti9gEPdrRefWWEngCJoC/s530-p-rw/sept-24-Migas.jpg

 

[dawn_mo]

Here is another version of migas from the Pioneer Woman:

Pioneer Woman's Migas

June 19, 2009 410

Prep Time:
15 Minutes

Difficulty:
Easy

Cook Time:
15 Minutes

Servings:
6 Servings

Ingredients

4 whole Corn Tortillas
1 whole Jalapeno, Seeds And Membranes Removed, Finely Diced
4 whole Plum Tomatoes, Roughly Chopped
1 whole Green Pepper, Roughly Chopped
1 whole Red Bell Pepper, Roughly Chopped
1 whole Medium Onion, Chopped
12 whole Large Eggs
1 cups Cotija Cheese, Grated (may Use Cheddar, Monterey Jack, Etc.)
1/3 cup Cilantro, Chopped
1 Tablespoon Butter
1 Tablespoon Olive Oil
1/4 cup Half-and-half

Instructions
In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.

In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.

In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.

Reduce heat to low.

When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine. Serve with black beans and iced coffee.

 

[charley]

Yes, our kids made migas a lot when they lived in San Antonio. There's a

Jewish dish that is similar using crushed matzo crackers that DS's DFIL makes. Don't know the name.