2021 Week 17 Newsletter
Recipe & Pic From Milk Street
Migas started out as a Spanish-Portuguese way to use up stale bread but we think you'll agree that this recipe is so much more than just a way to get rid of leftovers!
8 large eggs
kosher salt
3oz Spanish chorizo, halved lengthwise and thinly sliced crosswise
2 tbs olive oil
2 ½ cups ½in chewy bread cubes
1 medium onion, diced
2 garlic cloves, thinly sliced
¼ tsp sweet paprika
¼ tsp cayenne pepper
2 cups lightly packed coarsely chopped kale
ground black pepper
In a medium bowl, whisk the eggs with ½ tsp salt. In a skillet cook the chorizo until browned and crisp, 2-5min. Transfer the chorizo to a bowl, leaving any fat in the pan.
Add 2 tbs of olive oil to the pan and add the bread with a pinch of salt. Cook, tossing frequently until browned and crisped, 3-5min. Transfer to the bowl with the chorizo.
Add remaining 1 tbs of olive oil, onion, garlic, paprika, cayenne, and ¼ tsp salt to the pan and cook, stirring frequently until the onion and garlic are softened , 3-5min. Add the kale and cook until wilted but still bright green.
Pour the whisked eggs into the skillet and immediately reduce the heat to low. Cook, stirring frequently, until barely set, about 1min. Stir in bread and chorizo and cook to desired consistency, 30-90 seconds.