Spanish Migas

By Cookie67

Spanish for “crumbs,” migas make an intriguing casual supper or hearty Tex-Mex style breakfast, and are a perfect way to use day old Panera French bread or baguettes

Ingredients

• 1/2 loaf day-old Panera French bread or baguette
• 1/4 cup water
• 1/3 cup extra-virgin olive oil
• 1 1/2 cups thinly sliced banana peppers, Italian frying peppers, or red bell peppers
• 8 ounces Spanish chorizo, sliced into coins about 1/4-inch thick
• 3 tablespoons chopped garlic
• 1 1/2 teaspoons smoked paprika
• 2 tablespoons oil-packed sundried tomato strips, drained
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Preparation

Step 1

Chop or tear bread into bite-size pieces and place in a large bowl. Sprinkle water over bread and stir to moisten evenly.

Heat 1/4 cup of oil in a large deep skillet over medium heat. Add peppers and chorizo and cook until peppers begin to soften, 4 to 6 minutes. Add garlic, paprika, and sundried tomato strips, and cook for 2 to 3 minutes.

Add moistened bread and reduce heat to medium-low. Cook until bread is lightly toasted and golden brown, about 15 minutes, stirring occasionally. Stir in remaining tablespoon or so of oil and season with salt and pepper.