An old Andalusian saying tells that ‘Breadcrumbs are eaten twice’. And this the truth because dried white bread left from yesterday is very cleverly used here to make new dishes out of it. In Andalusian bakeries, you can buy a bag with older slices of dried bread, and in the supermarket, next to the packs with flour, you will always find some packs of migas (breadcrumbs) on the shelf. Dried white bread is used to make soups, stews, to bake meat and fish, and to prepare the traditional dish of the Andalusian regional cuisine that is called simply migas.
Is It Tapa or Main Dish?
If it would be necessary to briefly describe the Andalusian dish of migas, it might be said that it is moistened white breadcrumbs, fried in olive oil with Chorizo sausage and bacon, mixed with seasonal fruits and vegetables. However, the garnish made from oranges, grapes, and carrots gives this dish an unexpected and unique taste.
This traditional dish of Andalusian cuisine used to be eaten for breakfast, as a result, migas is often served with a fried egg on top even today. This dish can be chosen as a main dish or as a tapa, and it is eaten at any time of a day. However, this choice is not the most suitable one for dinner as it is a rich dish that contains a lot of carbohydrates and fats.
It is a traditional dish of Andalusian cuisine, but migas are popular all over Spain. Therefore, many ways of preparation can be found depending on the region: with meat and fish, with different seasonal vegetables or fruits. Migas can be prepared even as a dessert: with milk and chocolate.
If you cannot go to Andalusia right now and taste the authentic migas, that is not a problem. You can prepare this dish at home easily. So, for 4 persons you will need the following ingredients: a loaf of older and dried wheat white bread; about 150 ml of meat broth; extra virgin olive oil; 1 head of garlic; chorizo sausages, fresh bacon, blood sausage, or fat pork meat cut into cubes (up to 100 g per serving); seasonal fruits or vegetables for garnish; fried egg.
Cut the bread into very thin slices or shred it into small crumbs with your fingers. Sprinkle the bread with warm broth little by little. Let the crumbs soak the broth because the breadcrumbs should be moist but not melting into one mass.
Add plenty of olive oil to the pan. When it is hot, throw in the unpeeled garlic, add diced Chorizo sausage and fresh bacon. After frying the sausage and bacon, pour the prepared breadcrumbs on top of the pan. Mix everything well so the bread absorbs the aroma of garlic, Chorizo sausage, and bacon.
Bake the mass on low heat for about 30 minutes, stir it constantly until the broth evaporates and the crumbs begin to fry. The secret of preparing migas is to stir the mass without stopping so the soaked bread, by heating it, evaporates the broth and turns it into crumbs again. Serve this dish with a garnish of oranges, carrots, and pomegranate seeds. A fried egg can be placed on top. Of course, do not forget the dry red wine – it is a Spanish dish!