Migas Extremeñas

Name: Migas Extremeñas
Total time: 1800 s
Yield: 8 servings
Ingredients: 1 3/4 lbs bread (about 800 grams); 3 green bell peppers; 2 red bell peppers; 1 sweet chorizo sausage; 10 1/2 oz cured pork belly (about 300 grams); Olive oil; For the marinade:; Oregano; 3 garlic cloves; Sweet smoked paprika (preferably from La Vera); 3 1/2 tablespoons water (about 50 ml); Salt

Cristina Carchenilla Gomez @cook_2612487

Ingredients for Migas Extremeñas for 8 people

Cristina Carchenilla Gomez @cook_2612487

Ingredients for Migas Extremeñas for 8 people

Saved

Ingredients

30 minutes

8 servings

1 3/4 lbsbread (about 800 grams)
3green bell peppers
2red bell peppers
1sweet chorizo sausage
10 1/2 ozcured pork belly (about 300 grams)
Olive oil
For the marinade:
Oregano
3garlic cloves
Sweet smoked paprika (preferably from La Vera)
3 1/2 tablespoonswater (about 50 ml)
Salt

Saved

Steps

30 minutes

1

Start preparing the dish the day before. In a bowl, mix the oregano, salt, chopped garlic, paprika, and water very well. Place the bread, cut into small pieces (use day-old or even two-day-old bread; you can buy bread already cut into small cubes at the bakery), in a large bowl or tub.
2

Gradually add the marinade to the bread, mixing with your hands so it soaks in and turns a reddish color. The bread should not get too soft, or the dish won't turn out right. Once everything is well mixed, cover with a cloth and let it rest overnight. It's important to keep it covered so the cloth absorbs the bread's moisture.
3

The next day, when you're ready to cook, cut the peppers into large pieces and fry them in olive oil. When they're almost done, remove and set aside.
4

Do the same with the pork belly: fry it and set aside.
5

Repeat the process with the chorizo: fry and set aside.
6

Once everything is fried, combine the peppers, pork belly, and chorizo in the pan and fry together for about a minute.
7

Add the bread mixture (migas) and keep stirring constantly to prevent sticking.
8

Serve with grapes or top with a fried egg, breaking the egg over the migas before eating.