Cut the stale bread into small pieces and soak them in 1 1/2 cups water (about 350 ml) with salt.

Chop the peppers, smash the garlic cloves, and sauté them in a skillet over medium heat with a little olive oil until they are soft.

Add the soaked bread pieces and stir occasionally. This step takes a while—up to an hour or more, depending on the amount and how much water the bread has absorbed. I usually go by feel and cook until the texture is just right.

When the bread is almost done, cook the chorizo and pork belly (or bacon) in a separate skillet. You don’t need to add oil.

Once cooked, add the chorizo and pork belly (and any rendered fat) to the bread mixture for extra flavor.

To finish, serve the migas on a plate, top with a fried egg, and add some grapes if you like. Enjoy!