Migas Aragonesas

—Adapted from Alex Raij and Eder Montero, La Vara, Brooklyn, N.Y.

Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from online.wsj.com

Ingredients

  • 1 1/2

    day-old baguettes, torn into half-inch pieces

  • 1

    cup plus 2 tablespoons extra-virgin olive oil

  • 6

    eggs

  • 2

    garlic cloves, lightly crushed

  • 1

    teaspoon salt

  • Leaves from 6-8 sprigs marjoram

  • 1

    tablespoon pimentón dulce (sweet Spanish paprika)

  • 1

    tablespoon pimentón picante (hot Spanish paprika)

  • 1

    cup dry-cured Spanish chorizo, thinly sliced

  • 2

    cups sliced seedless red grapes

  • 2

    red onions, thinly sliced

  • Zest and juice of two lemons

Directions

Preheat oven to 200 degrees. Spread bread pieces over 1-2 baking sheets. Bake until bread is dry and crisp, about 60 minutes. Remove from oven and let cool 10 minutes.
 Heat 2 tablespoons olive oil in a large skillet set over medium heat. Add eggs and fry until whites are firm and yolks are set but still soft, 2-3 minutes. Set aside.

 Heat remaining olive oil in a large frying pan with high sides over medium heat. Add crushed garlic and cook until golden brown, 1-2 minutes. Remove garlic and discard. Decrease heat to low. Add bread and salt to frying pan, stirring to coat with oil. Add marjoram leaves and cook, tossing, until bread is golden and crisp, 5-7 minutes. Stir in paprikas and remove from heat. Toss warm migas with chorizo, grapes, onion and zest. Season with lemon juice, drizzle with olive oil and served topped with fried eggs.

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