She Strengthens

Savoring the Flavors of the Spanish Plains

A Hearty Dish Born from Humble Beginnings

Migas, a traditional Spanish dish, was born on the harsh plains of Spain, where shepherds would cook up huge batches over an open fire using simple ingredients like stale bread, wild garlic, olive oil, and peppers. Today, we’re excited to share a luxurious twist on this classic recipe, featuring chorizo and fried eggs.

A Flavorful Journey

Our version of migas is reminiscent of huevos rancheros, with the added richness of chorizo and crispy fried eggs. To ensure the eggs are cooked to perfection, practice makes perfect – you may want to try cooking them a few times before serving to company.

Ingredients

For the Fried Peppers:

• Extra-virgin olive oil for frying
• 1 red bell pepper, seeded and cut into 1/4-inch julienne
• 2 Anaheim chiles, seeded and cut into 1/4-inch julienne
• Salt and freshly ground black pepper

For the Migas:

• 1/3 cup extra-virgin olive oil
• 3 medium yellow onions, diced
• 4 teaspoons finely chopped garlic
• 5 ounces chorizo, cut into 1/4-inch cubes (about 1 1/2 5-inch links)
• 1 tablespoon Gallega Spice
• 3 cups breadcrumbs from a day-old sweet baguette
• Salt and freshly ground pepper
• Extra-virgin olive oil for frying
• 6 large eggs

Cooking the Peppers

Heat 1/4 inch of oil in a large frying pan over high heat until drops of water sizzle. Quickly fry the pepper strips in small batches until the skins begin to blister and brown slightly, about 2 minutes. Using a skimmer, transfer to a colander to drain. Season well with salt and pepper.

Cooking the Migas

Heat the oil over medium-high heat in a large, heavy-bottomed frying pan and add the onions. Cover and cook until the onions are translucent, about 5 minutes. Uncover, add the garlic, and cook for 2 minutes more. Add the chorizo and cook until it gives off most of its oil, about 3 minutes. Add the Gallega Spice and cook for 2 minutes more. Stir in the breadcrumbs, making sure they absorb all the juices from the pan, and cook until the mixture is lightly toasted, about 10 minutes. Season with salt and pepper to taste.

Assembling the Dish

Divide the migas mixture among 6 individual cazuelas (terra-cotta casseroles) or other shallow, ovenproof dishes and garnish with the peppers, tucking them in and around the breadcrumb mixture. Keep in a warm oven while you cook the eggs, or, if made ahead, reheat in a 250°F oven just before cooking the eggs.

Cooking the Eggs

In a small nonstick pan, heat 1/8 inch of oil over high heat to the smoking point. Break 1 egg into the hot oil. Season with salt and pepper. Working very quickly, fold in the edge of the egg white with a heat-resistant rubber spatula or wooden spoon. Then spoon some of the hot oil over the egg so that it puffs up and crisps around the edges. All of this must be done in a matter of seconds so that the yolk remains soft. Using a slotted spoon, remove the egg and place it on top of a hot migas. Repeat for each serving. Serve immediately.

Beverage Pairing

A glass of Bodegas Lan Reserva Rioja from Spain pairs perfectly with this dish. This wine boasts earthiness, fruit, spice, and a hint of complexity, making it an ideal match for the bold flavors of migas. Serve at cellar temperature and enjoy!