Migas de pastor
Servings: 4
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A humble Spanish dish - which is essentially bread fried with aromatics - exemplifies the Mediterranean tradition of extending leftovers! (Like other popular and famous Spanish dishes like Paella or Fabada, it's origins were humble! they put together dishes with was leftovers and handy).
Ingredients
- 16 ounces of stale artisan bread crust removed and cut into small cubes
- 1 teaspoon salt
- 6 tablespoon olive oil
- 1 ¼ cup diced prosciutto or iberico ham You can replace this with sausage, chorizo, ham
- 1 Tablespoon Spanish smoked paprika you can use spicy chilli also
- ⅓ cup Chopped parsley
- 8 units eggs I made them fried to each one tastes
- Prosciutto crisps You cook the ham for 15-20 minutes in a 200 degrees oven, until crisp
Instructions
- Cut the bread the day before you want to use it and place it in a bowl. In a small bowl, combine ¼ cup of water with 1 teaspoon of salt and stir until the salt has dissolved. Sprinkle some of the salted water over the bread cubes then let them sit over night.
- The following day, crumble the bread cubes with your fingers. Heat the oil in a cast-iron skillet over low heat. Add the garlic and prosciutto and cook slowly until the garlic just begins to brown. Add the breadcrumbs and paprika and fry until golden. When the breadcrumbs are fried and golden, stir in the parsley and let the mixture cook a few more minutes.
- Put a medium pot filled with water, on medium high fire, add salt an a tablespoon of vinegar. Crack the egg into a ramekin. When the water is boiling, with the help of a spoon, make a whirl on the water and put the egg in the middle of it. Cook for 2 minutes for a runny poached egg.
- I had a little prosciutto left from the package I bought, so I placed some parchment paper on a baking tray, lay on it the prosciutto and cook it on a 350 F oven for 15 minutes to make some prosciutto crisps.
Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!