Traditionally, the dish involves using up leftovers, so this recipe uses stale sourdough bread, as well as the likes of chorizo, bacon and black pudding.
This combo of fried bread, meat and eggs is perfect for soaking up the alcohol after a heavy night on the town.
- 400g stale sourdough bread
- Olive oil for frying
- 1 whole head of garlic, cloves separated, skins on
- 50g panceta curada (cured pork belly) or lardons
- 50g morcilla (blood sausage) or black pudding, thinly sliced (see Note)
- 50g fresh chorizo, roughly chopped
- 1 teaspoon sweet pimentón
- Pinch of ground black pepper
- Handful of grapes
- 4 eggs
Method1 Trim away most of the outer crust of the bread loaf and cut the softer inside into 1-cm cubes. Sprinkle with cold water, cover with a damp cloth and leave for at least 30 minutes.
2 Place about 2 tablespoons of olive oil in a large pan over a high heat and start frying the garlic cloves. Add the chopped panceta curada and stir for about 2 minutes. Add the morcilla and chorizo and cook for 2 minutes.
3 Squeeze out any moisture from the bread cubes, add to the pan and cook for 5 minutes, stirring constantly. Now add the sweet pimentón and pepper and set aside while you cook the eggs.
4 In a separate frying pan, fry the eggs (follow the instructions on page 69). Serve the eggs on top of the migas and top each plate with a few grapes.
Prep Time5 minutes, plus 30 minutes soaking
Cook Time15 minutes
Nutrition InformationServes 4
Extracted from Tapas Revolution by Omar Allibhoy. Published by Ebury Press, £20
More brunch and breakfast ideas:
Copyright: Farmhouse Breakfast Week
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