Migas recipe

  • Serves 4
  • 10 mins to prepare and 50 mins to cook
  • 680 calories / serving
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Preheat the oven to 200C/400F/Gas 6 and soak the saffron in water and leave to infuse.

Heat the oil in a pan then add the pancetta. Cook until lightly brown then add the onion and garlic and cook for around 10 minutes, stirring frequently. Turn the heat down, add the paprika and continue to cook the mixture for another 20 minutes until deep gold and caramelised.

Place the bread cubes on a baking sheet and sprinkle over the saffron-infused water. Spoon over the pancetta mixture, add the chorizo or morcilla and bake in the oven for 15-20 minutes until crisp, turning a couple of times to ensure even cooking.

Fry the eggs in a little olive oil and serve on top of the migas.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

  • Ingredients

  • large pinch saffron
  • 100ml boiling water
  • 3-5tbsp olive oil
  • 100g pancetta or smoked streaky bacon, finely chopped
  • 1 onion, peeled and finely chopped
  • 3 garlic cloves, finely sliced
  • 1-2tsp paprika
  • 500g stale sourdough or farmhouse bread, crusts removed, cut into 2cm cubes
  • 120g chorizo or morcilla (Spanish black pudding), cut as thick as pound coins
  • 4 eggs
  • Energy 2855kj 680kcal 34%
  • Fat 36g 51%
  • Saturates 10g 50%
  • Sugars 7g 8%
  • Salt 3.4g 57%

of the reference intake
Carbohydrate 65.6g Protein 27.8g Fibre 4.6g


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