Authentic home cooking from Spain, with US measurements. 
Migas Extremeñas
Ingredients for Migas Extremeñas for 8 people
Migas Extremeñas
Ingredients for Migas Extremeñas for 8 people
Open in Cookpad AppSteps
- 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.
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