Hailing from the Iberian Peninsula, a dish combining smoky, spicy sausage, sauteed peppers, fried bread and eggs. I had only heard of the Tex-Mex version. Thank you America’s Test Kitchen for broadening my horizons.

The Bread

9oz of rustic bread, bottom crust removed, diced into 3/4″ pieces
1t salt
1/2t smoked paprika
1/3c water

Combine water, salt, and paprika in a bowl and stir till salt is dissolved. Add to bread cubes and knead until bread is crumbly and is a variety of sizes. Add water 1T at a time if too dry to achieve the desired texture.

The Meats

6oz Spanish chorizo or Andouille sausage, sliced in half and cut in 1/2″ pieces
2 pieces thick cut bacon, cut into 1/2″ lardons
1/4c olive oil
4 cloves garlic, peeled and slightly smashed

Combine oil, bacon, sausage and garlic in a cold, nonstick skillet and set heat to medium. Cook 6~8 minutes until the meats are crisp and the fat has rendered out of the bacon. Discard garlic. With a slotted spoon, remove meat to a bowl. Transfer 2T of flavored oil to a bowl on the side. Add remaining oil to the bread crumbs. Place bread in skillet over medium to medium low heat and fry bread for ~15 minutes until crisp and browned. Place in a large bowl.

The Peppers

2 Cubanelle peppers, seeded and cut into 1″ pieces
2 red peppers, seeded and cut in to 1″ pieces
1/2t salt
1/2t paprika

Add 1T of flavored oil to skillet over medium high heat. Add peppers, salt and paprika and saute til peppers are blistered, 3~5 minutes.

Assembly

1t sherry vinegar
1T chopped Italian parsley, plus more for garnish

Return meat to pan along with the peppers. Add the sherry vinegar and the parsley and heat for a minute. Add bread to the pan and heat for another minute. Tranfer entire contents to a plate.

Eggs
6 eggs, cracked into two small bowls with 1 T of water added

Wipe out skillet, return to medium heat and add last 1T of flavored oil. When oil is shimmering, add eggs with water and put a lid on the skillet. Cook one minute. Remove from heat and wait for up to one minute before removing lid depending on preference for egg doneness. Slide eggs onto migas and garnish with chopped parsley.