Spanish Migas with Greens

Name: Spanish Migas with Greens
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 ounce Spanish chorizo (diced); 3 cup crusty bread (day-old, cut into 1/2-inch cubes); 2 tablespoon olive oil; 0.5 yellow onion (finely diced); 2 clove garlic (minced); 1 teaspoon smoked paprika; 0.5 cup vegetable broth; 4 eggs; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 4 cup fresh arugula; 2 tablespoon red wine vinegar

A classic Spanish dish featuring toasted breadcrumbs with smoky chorizo and fried eggs, served alongside a simple peppery arugula salad.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Spanish
Difficulty: Easy
Cost: $5.13/serving

Dietary

Dairy-Free
High-Protein
Nut-Free
Low-Sugar

Ingredients

4 ounce Spanish chorizo (diced)
3 cup crusty bread (day-old, cut into 1/2-inch cubes)
2 tablespoon olive oil
0.5 yellow onion (finely diced)
2 clove garlic (minced)
1 teaspoon smoked paprika
0.5 cup vegetable broth
4 eggs
0.5 teaspoon salt
0.25 teaspoon black pepper
4 cup fresh arugula
2 tablespoon red wine vinegar

Instructions

Heat a large skillet over medium heat. Add 4 ounces diced Spanish chorizo and cook until crispy and it renders its fat, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving the fat in the skillet.
Add 2 tablespoons olive oil to the skillet with the chorizo fat. Add 3 cups cubed crusty bread and cook, stirring frequently, until golden brown and crispy, about 5-8 minutes. Remove bread and set aside.
Add 1/2 finely diced yellow onion to the skillet and cook until softened, about 3 minutes. Stir in 2 cloves minced garlic and 1 teaspoon smoked paprika, cooking for 1 minute until fragrant.
Pour in 1/2 cup vegetable broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then return the bread cubes to the skillet, tossing to coat with the sauce.
In a separate pan, or by clearing a space in the skillet, fry 4 large eggs to your desired doneness (sunny-side up recommended) using a little extra olive oil if needed. Season with salt and black pepper.
In a medium bowl, toss 4 cups fresh arugula with 2 tablespoons red wine vinegar and 1 tablespoon olive oil. Season with salt and black pepper.
Serve the migas immediately, topped with crispy chorizo and a fried egg, alongside the dressed arugula salad.

Notes

For crispier migas, use truly day-old bread. This dish is best enjoyed fresh.

Nutrition (per serving)

Calories: 520
Protein: 24.1 g
Carbohydrates: 44.8 g
Fat: 28.5 g
Fiber: 4.6 g
Sodium: 880 mg
Saturated Fat: 9.8 g
Sugar: 3.2 g
Cholesterol: 200 mg