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Migas Extremeñas

This is the original Spanish version of Migas from the Extremadura region, which is famous for its Jamon Iberico (aged hams from pigs fed on acorns).  Trimmings of the ham were used in this dish along with local peppers and stale bread.  This dish was a cheap way to feed the workers.  When the people from Extremadura began to explore Latin America, they took this dish (along with many others) with them where it was adapted to use local ingredients such as you will find in Mexican Migas (the bread replaced by tortilla). 

Simon Majumdar's Migas Extremenos Recipe

Migas Extremeñas Recipe


Serves: 4



  • 1 Small Loaf Whole Wheat Bread (crusts removed, cut into rough dice)

  • 1 Small White Onion (Fine Dice)

  • 3 Cloves Garlic (Peeled and Diced)

  • 1 Red Bell Pepper (De-seeded and Diced)

  • 1 Green Bell Pepper (De-Seeded and Diced)

  • 1 Bunch Parsley (Finely Chopped)

  • 6 Thick Rashers of Bacon (Cut into lardons)

  • 4 Eggs

  • 1 Tsp Smoked Paprika

  • 1 Tsp Garlic Powder

  • 1 Tsp Salt

  • 1 Tsp White Pepper

  • 1 Tsp Red Pepper Flakes

  • Olive Oil for cooking

  1. Place the bacon in a cold skillet.  Turn on the stove to a low heat and cook the bacon gently to render out all the fat.  Once the bacon is crisp, remove from the pan and drain of excess oil on kitchen towel.

  2. Toss the bread cubes in olive oil and sprinkle with the garlic powder.  Place them in a 200 degrees Fahrenheit oven and cook gently until they become crisp (like salad croutons).

  3. Retain the bacon fat in the pan and add 3 tablespoons of olive oil and turn to a medium heat.

  4. Add the chopped garlic and cook for 2 mins stirring all the time.

  5. Add the red pepper flakes and stir into the garlic.

  6. Add the onions and cook for 2-3 mins stirring all the time until they are softened.

  7. Add the diced peppers and cook for 3-4 minutes stirring all the time until they have begun to soften (you want them still to have a bit of a bite).

  8. Sprinkle the pan with the paprika, the salt and the white pepper.

  9. Return the bacon to the pan and stir in gently.

  10. While the peppers are cooking, begin to poach the eggs (I do this in gently bubbling water with vinegar for about 4 minutes – you want the yolk to still be runny and break over the dish when you eat it).

  11. Stir in the finely chopped parsley.

  12. Just before serving, stir in the crunchy bread cubes (don’t do this too soon as they will go soft and you want the texture).

  13. I serve this at the table in my big cast iron skillet with the eggs sitting on top of the pepper mixture.

  14. Enjoy.

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