The Times Magazine 39Eat!
JOSÉ PIZARRO
MIGAS WITH FRIED EGG,
CHORIZO AND BACON
Serves 4
This recipe takes me back to one
of my earliest memories: my
grandfather watching the evening
news while cutting stale bread for
making migas the next day. Migas
is not low in calories – but then
nothing good is. Back at home,
my family use just olive oil to
cook the garlic and bread and
then cook the meat separately,
serving it with a café con leche.
I like to cook the chorizo first
and then stir it back in at the end
- and I love it with a great glass
of red wine. - 250g stale crusty bread, torn
into large chunks - 100ml olive oil
- 120g chorizo, diced
- 3 garlic cloves, bashed
- Sea salt
- 4 thick slices streaky bacon
- 4 free-range eggs
- Put the stale bread chunks in
a dish and sprinkle with 3 tbsp
water. Cover with a damp tea
towel and leave for 3 hours
(or overnight). - Heat the oil in a large pan over
a medium heat and gently fry the
chorizo and garlic for 2-3 minutes
until the chorizo is golden.
Remove with a slotted spoon and
set aside on a plate. - Add 5 tbsp water to the pan
along with a pinch of sea salt.
Add a handful of the bread and
mix really well, then add the rest
of the bread to the pan and
increase the heat to medium.
Cook, stirring occasionally, for
15 minutes, until the chunks of
bread are golden and crisp, but
still tender in the middle. - Meanwhile, in a nonstick pan,
fry the bacon for 3-5 minutes
until golden and crisp. Remove
and set aside with the chorizo. - Keeping the pan on the heat,
crack in the eggs and fry them
in the bacon fat. Once golden,
stir the chorizo and garlic back
into the migas (the bread chunks).
Serve with the bacon and eggs.