There is a region of Spain that I find fascinating when I have visited. It transports me immediately to a faraway time. It is Castilla-La Mancha. Its beautiful stoned streets, mountains, castles, and bridges make me feel as if time was stopped there centuries ago. Probably most known for one of the biggest literature pieces of the 17th century: Don Quixote de la Mancha by Miguel de Cervantes. Castilla-La Mancha also produces amazing wines and it is the home of El Greco Museum where you can find some of the finest Spanish Renaissance paintings.
One of the things I remember first when I think of visiting Toledo is always Migas Manchegas with a fried egg on top. Migas is the Spanish word for crumbs and it is literally just that: breadcrumbs made of stale bread, soaked in water to get moisture, then cooked with chorizo and garlic. This is a very humble recipe that is full of flavors and traditions. I add a few extra ingredients to my version of Migas Manchegas, but they don’t stop being simple staple ingredients from my pantry.
Ingredients:
(Serves 4)
- Pieces of day-old bread or stale bread (about 2 cups of crumbs)
- 2 slabs of bacon, thinly sliced
- 2 Spanish chorizo sausages, thinly sliced
- 1 small white onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/4 cup roasted red peppers from a jar
- Salt & black pepper to taste
- Parsley for garnish (optional)
Start by making crumbs out of the stale bread. I use a top lock bag to put the bread in and pound it over a cutting board with the bottom of a small pan. Ideally, you want about 2 cups of breadcrumbs. Transfer breadcrumbs to a bowl. Season 1/2 cup of water with some salt and add to the breadcrumbs. Mix until the water I soaked by the bread and let it sit.
Set a large skillet over medium-high heat. Add the bacon and let it cook, stirring occasionally, until golden brown and the fat has rendered. Add slices of chorizo and cook until brown in the edges. Stir in onion, garlic, and paprika, cook until fragrant and translucent, about 3 minutes. Add roasted pepper and bread. Mix everything well with a wooden spoon. Season with salt and black pepper to taste. Cook, stirring occasionally until the breadcrumbs are toasted, about 10 minutes.
Remove from the heat and garnish with parsley. Serve immediately.
Follow the steps for the recipe in my Instagram highlights here.
Cook’s note: My preferred way to eat Migas Manchegas is with a fried egg on top, completely optional but highly recommended. Enjoy!
