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Bread head: why you need migas in your life to help use up that stale loaf | Waste not
Stale bread? Tear it up, fry in oil, then mix with paprika, chorizo, mushroom and top with a fried egg … to think one of the best breakfasts ever could’ve ended up in the bin
Migas, which means “crumbs” in Spanish, is a traditional Spanish staple that’s eaten all over the country for breakfast, lunch and dinner. To make it, stale bread is torn up, rehydrated, then fried with lots of olive oil, garlic and herbs.
Depending on where you are in Spain, it can be flavoured with a wide variety of ingredients, including sweet paprika, chorizo, morcilla (a savoury blood sausage) and bell peppers, though in the frugal spirit of much Spanish peasant cookery, it can be made with just about any leftovers you have to hand. Today’s version features fried mushrooms, which make a particularly tasty, plant-based take on the dish, but you could swap them out for all sorts of other leftover vegetables or meat, and flavour it with paprika.