This Spanish-style egg scramble, made with spicy chorizo and chunks of olive oil-crisped bread, is as satisfying for dinner as it is for breakfast. It first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Migas.
- 3 1⁄2 tbsp. olive oil
- 2 oz. Spanish chorizo, thinly sliced
- 4 oz. crusty bread, such as French, Italian, or a kaiser or Portuguese roll, torn into 1" pieces
- 8 eggs, lightly beaten
- 1 1⁄2 tsp. crushed red chile flakes
- Kosher salt and freshly ground black pepper, to taste
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