Migas con Chorizo (Scrambled Eggs with Bread and Chorizo)

Scrambled Eggs with Bread and Chorizo (Migas con Chorizo)
Scrambled Eggs with Bread and Chorizo (Migas con Chorizo)
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.Ingalls Photography

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.

Migas con Chorizo (Scrambled Eggs with Bread and Chorizo)
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.
Yield: serves 4

Ingredients

  • 3 12 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 12 tsp. crushed red chile flakes
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Heat 1 tbsp. oil and the chorizo in a 10" skillet over medium heat. Cook until just browned, about 1 minute. Using a slotted spoon, transfer chorizo to a plate. Add remaining oil to skillet and add bread; cook, stirring occasionally, until golden and slightly crisp, 5–7 minutes. Transfer to plate with chorizo. Add eggs, chile flakes, salt, and pepper to skillet; cook, stirring constantly, until eggs are soft-scrambled, 8–10 minutes. Remove from heat; stir in reserved chorizo and bread.