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Migas (kinda. sort of.)



A friend of ours used to run an awesome little Spanish deli/eatery. There were many amazing things that I wouldn’t attempt to replicate (their breakfast sandwich was incredible) but we took a stab at this breakfast salad/bowl and it tastes great.

Time: 30 minutes

Serves: 2


  • 2 Chorizo sausages (chopped)

  • 4 pieces of rustic bread (3/4 inch pieces)

  • 1 tbl + 1 tsp Olive oil

  • 1/4 cup water

  • 1 tsp lemon juice

  • 1/2 tsp paprika

  • small bag of mixed salad greens

  • 4 eggs

  • 1 tsp vinegar


Heat 1 tablespoon of olive oil in a large frying at medium heat and add chorizo. Fry until it’s lightly browned, about 3 minutes. Using a slotted spoon, transfer chorizo to a medium bowl and set aside.

Add bread to the pan and then pour the water over top to cook. Stir frequently, working to coat bread with remaining oil mixture. Season with salt to taste, and continue to cook while breaking up bread into smaller pieces (if desired) with spatula until bread is light golden brown and crisp but not hard, 10-15 minutes. Add back chorizo and mix into bread pieces then remove from heat.

Meanwhile, in a separate bowl, toss salad greens with lemon juice, salt, pepper, and remaining olive oil.


Divide greens onto two plates then add chorizo and bread mixture, top with a poached egg and finish with paprika. Eat!

I hope you enjoy this meal. It’s delicious. Run along now.

How I poach an egg. Aiming for soft to medium egg with that nice creamy yolk. Fill a pot 2/3 full with water and bring to a before-boil (?). Add a splash of vinegar, apparently this helps to prevent the egg from sticking to the pan and keeps the egg together better. Crack and then gently add the egg to the water. Poach for 5-6 minutes then remove with a slotted spoon and gently shake off excess water.