Bread is a staple meals in lots of international locations. Ethiopians and Somalians munch on injera, a spongy, crepe-like bread served with stews and salads. Indians sop up their curries and daals with naan and Italians create sandwiches and pizzas out of focaccia. Regardless of their various shapes and textures, these breads all share the identical downfall: a restricted shelf life. Confronted with this subject, resourceful Spaniards got here up with an ingenious approach to repurpose stale bread — a dish known as migas.
Translated as “crumbs,” migas is the epitome of culinary resourcefulness. Getting ready this thrifty dish begins with rehydrating dried-out bread crumbs with a splash of water. Whereas the water works its magic, bacon and chorizo are pan-fried. This flavorful oil then turns into the medium for sauteing onions, garlic, and the breadcrumbs. As soon as all the things is cooked, the components come collectively to type a balanced breakfast.
As with different leftover-based dishes, migas are extremely adaptable. As an illustration, you should utilize nearly any sort of bread, even the gluten-free selection. The one rule is that it needs to be stale. Additional greens are welcome, as is experimenting with the spice mix. Easy seasonings like onion and garlic powder make migas shine, however bolder spices like paprika and turmeric present an surprising kick.