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Spanish migas with fried eggs

Name: Spanish migas with fried eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: Spanish recipes
Ingredients: 300g crusty bread, ideally a little stale; 3 tbsp olive oil, plus extra to fry the eggs; 125g bacon lardons; 200g chorizo, cut into 1cm cubes; 1 bay leaf; 4 garlic cloves, sliced; 1 green pepper, cut into 1cm cubes; 1 tsp smoked sweet paprika; Handful white grapes, halved; 4 medium eggs

By: Delicious. team

Published: 16 May 25
Updated: 26 May 25

Every Mediterranean country has its own recipes for using up stale bread – and in Spain, migas reigns supreme. Try our simple migas recipe for an easy and delicious brunch.

Bold flavours: A pile of chunky breadcrumbs fried in plenty of oil with pieces of chorizo, pork, peppers and garlic studded throughout is, as you’d imagine, delicious, while fresh grapes offer pops of contrasting refreshing sweetness. It’s a great brunch dish.
Flexible recipe: The beauty of this dish is that it’s designed to use up whatever’s left in the fridge. Provided your base is breadcrumbs and you have a decent amount of fat in there to coat them in, you can throw in practically any veg you like.
Get the perfect texture: Migas cooks surprisingly well in a wok as you’re basically stir-frying bread. It’s important to keep it moving and to have a good non-stick pan to stop the bread burning before it’s crisped up. You’re aiming for bread that’s a mixture of crisp and chewy – which is why sprinkling it with water before it goes into the pan is important.

Loved this dish? Take a look at more delicious recipes with chorizo.

Easy
June 2025

Test kitchen approved

Serves 4
Prep time 15 min. Cook time 30 min

Every Mediterranean country has its own recipes for using up stale bread – and in Spain, migas reigns supreme. Try our simple migas recipe for an easy and delicious brunch.

Bold flavours: A pile of chunky breadcrumbs fried in plenty of oil with pieces of chorizo, pork, peppers and garlic studded throughout is, as you’d imagine, delicious, while fresh grapes offer pops of contrasting refreshing sweetness. It’s a great brunch dish.
Flexible recipe: The beauty of this dish is that it’s designed to use up whatever’s left in the fridge. Provided your base is breadcrumbs and you have a decent amount of fat in there to coat them in, you can throw in practically any veg you like.
Get the perfect texture: Migas cooks surprisingly well in a wok as you’re basically stir-frying bread. It’s important to keep it moving and to have a good non-stick pan to stop the bread burning before it’s crisped up. You’re aiming for bread that’s a mixture of crisp and chewy – which is why sprinkling it with water before it goes into the pan is important.

Loved this dish? Take a look at more delicious recipes with chorizo.

Dairy-free

Nutrition: per serving

Calories: 729kcals
Fat: 45g (14g saturated)
Protein: 34g
Carbohydrates: 45g (6.2g sugars)
Fibre: 3.2g
Salt: 3.7g

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Ingredients

300g crusty bread, ideally a little stale
3 tbsp olive oil, plus extra to fry the eggs
125g bacon lardons
200g chorizo, cut into 1cm cubes
1 bay leaf
4 garlic cloves, sliced
1 green pepper, cut into 1cm cubes
1 tsp smoked sweet paprika
Handful white grapes, halved
4 medium eggs

Method

Tear the bread into small pieces then, working in batches, use a food processor to pulse to chunky breadcrumbs. You don’t want them fine; aim for a mix of croutons and very coarse breadcrumbs. Put them in a bowl, then sprinkle with a pinch of salt and add a splash of water. Toss, adding more water if needed, until all the bread is very lightly moistened. Set aside.
Add the olive oil, bacon, chorizo, bay leaf and garlic to a wok or deep frying pan over a low-medium heat. Cook gently for 10 minutes until the meat is crisp, and the fat has rendered from the meat and turned the oil a deep red. Add the pepper and paprika, turn the heat up a bit and stir-fry for another 3 minutes. Use a slotted spoon to remove everything to a plate, keeping as much oil in the pan as possible.
Add the bread and cook, stirring regularly, until crisp and golden. This will take longer than you think – at least 10 minutes. You want the bread to turn crisp and golden before it burns, so go slowly, and don’t let it stick to the bottom of the pan. The bread should be crisp but still with a little chew in the centre.

Return the meat mixture to the breadcrumbs and mix to combine. Stir in the grapes, then keep warm over a low heat while you fry the eggs in a separate pan.
Divide the migas among serving dishes, then top with a fried egg.