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Spanish-Style Eggs with Garlicky Bread and Chorizo (Migas)

Spanish-Style Eggs with Garlicky Bread and Chorizo (Migas)

  • Makes
    4 servings
  • Cook Time
    30 minutes

For this one-pan meal, we liked a rustic, peasant-style bread with a dense, even crumb and a hearty crust. We preferred dark greek lacinato or Tuscan kale in the migas, but traditional curly kale worked, too. Stem and chop the kale before measuring or weighing it, or substitute baby kale (which requires no stemming). Baby spinach was also delicious, but required some prep before adding it to the pan; use a 5-ounce box and microwave it in a covered bowl until wilted, about 2 minutes, then squeeze dry. For another variation, reduce or omit the kale and add 1 cup of chopped roasted red peppers or frozen peas (thawed).

Tip

Don’t walk away while browning the chorizo. Chorizo brands vary widely in fat content—not to mention flavor—and can go from golden brown to burnt in seconds.

Ingredients
  • 8

    large eggs

  • Kosher salt

  • 3

    ounces cured chorizo, halved lengthwise and thinly sliced crosswise

  • 3

    tablespoons extra-virgin olive oil, divided

  • 2 ½

    cups ½-inch bread cubes

  • 1

    medium red onion, diced (about 1 cup)

  • 2

    garlic cloves, thinly sliced

  • ¼

    teaspoon sweet paprika

  • ¼

    teaspoon cayenne pepper (optional)

  • 4

    cups lightly packed coarsely chopped lacinato kale (about 3 ounces)

  • Ground black pepper

Step 1

In a medium bowl, whisk the eggs and ¼ teaspoon salt. In a 12-inch nonstick skillet over medium, cook the chorizo, stirring frequently, until browned and crisp, 2 to 5 minutes.

Use a slotted spoon to transfer the chorizo to a medium bowl, leaving any fat in the pan.

Step 2

Add 2 tablespoons of the oil to the skillet and return to medium-high. Add the bread and a pinch of salt and cook, stirring and tossing frequently, until browned and crisp, 3 to 5 minutes. Transfer to the bowl with the chorizo.

Step 3

Return the skillet to medium heat and add the remaining 1 tablespoon of oil, the onion, garlic, paprika, cayenne, if using, and ¼ teaspoon salt.

Cook, stirring frequently, until the onion and garlic are softened and lightly browned, 3 to 5 minutes. If the garlic darkens too fast, reduce the heat. Add the kale and cook until wilted but still bright green, 1 to 2 minutes.

Step 4

Whisk the eggs to recombine, then pour into the skillet and immediately reduce the heat to low. Cook, stirring and scraping the edges of the pan constantly until barely set, about 1 minute.

Stir in the bread and chorizo. Cook to desired consistency, 30 to 90 seconds. Transfer to a platter and season with salt and pepper.

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