Migas con Chorizo (Scrambled Eggs with Bread and Chorizo)

Name: Migas con Chorizo (Scrambled Eggs with Bread and Chorizo)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 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

Serves
serves 4

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.

Ingredients

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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Instructions

Step 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.

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.