Scramble Mixture with Sausage, Bell Peppers, and Cooked Eggs

Scramble Mixture with Sausage, Bell Peppers, and Cooked Eggs

Relax, Let's Dish Up Some Traditional Spanish Migas

Migas - a hearty, delicious, and economical dish - originated from the harsh Spanish plains where shepherds often had minimal rations, cooking their meals over an open fire. In modern times, this dish remains a popular choice for casual get-togethers and even dinner parties, adapting to various regional flavors. Our version features a mouthwatering blend of chorizo and fried eggs. Give it a whirl!

Yields: 6 servingsDifficulty: 🍳🍳Total Time: 50 minutesActive Time: 50 minutes

Ingredients:

For the Fried Peppers:

• Extra-virgin olive oil, for frying
• 1 red bell pepper, seeded and cut into 1/4-inch julienne
• 2 Anaheim chiles, seeded and cut into 1/4-inch julienne
• Salt and freshly ground black pepper

For the Migas:

• 1/3 cup extra-virgin olive oil
• 3 medium yellow onions, diced
• 4 teaspoons finely chopped garlic
• 5 ounces chorizo, cut into 1/4-inch cubes (about 1 1/2 5-inch links)
• 1 tablespoon Gallega Spice
• 3 cups breadcrumbs from a day-old sweet baguette
• Salt and freshly ground pepper
• Extra-virgin olive oil, for frying
• 6 large eggs

** instructions**

Frying the Peppers:

1. Fill a large frying pan with 1/4 inch of oil over high heat until the oil sizzles when you drop in a water droplet.
2. Cook the pepper strips in small batches until their skins blister and brown slightly (about 2 minutes). Use a skimmer to transfer the peppers to a colander and season with salt and pepper.

Preparing the Migas:

1. Warm the oil over medium-high heat in a large, heavy-bottomed frying pan and add the onions. Cover and cook for 5 minutes, until the onions are translucent.
2. Uncover the pan, add the garlic, and cook for 2 minutes more.
3. Add the chorizo and cook for 3 minutes, allowing it to release its oil.
4. Stir in the Gallega Spice and cook for 2 more minutes.
5. Add the breadcrumbs, making sure they absorb all the juices from the pan and cook until the mixture is lightly toasted, approximately 10 minutes. Season with salt and pepper to taste. Set the mixture aside in a warm oven, or, if made ahead, reheat it in a 250°F oven before cooking the eggs.
6. To cook the eggs, heat 1/8 inch of oil in a small non-stick pan to the smoking point. Break one egg into the hot oil, season it with salt and pepper, and cook it quickly. Fold the egg white edge using a heat-resistant rubber spatula or wooden spoon. Spoon hot oil over the egg so that it puffs up and crisps around the edges (this should only take a matter of seconds to keep the yolk soft). Transfer the cooked egg to the migas made earlier and repeat for each serving. Serve immediately.

Beverage Pairing: Bodegas Lan Reserva Rioja, Spain. This mouthwatering fusion of chiles, eggs, and chorizo calls for a thirst-quenching wine with personality yet simplicity. A red wine with earthiness, fruit, spice, and moderate complexity fits the bill. You'll find such a wine in Spain, the birthplace of this dish. Serve at cellar temperature.

Note: Migas originated as a way for shepherds to use up leftover bread. In regions like Extremadura and Andalusia, it's made with breadcrumbs and various vegetables. Some modern recipes call for ingredients like chorizo, peppers, and fried eggs.

This traditional Spanish Migas recipe features an intriguing blend of chorizo, fried eggs, and bell peppers, creating a delightful fusion of flavors that is not only delicious but also reflects the dish's roots. Perfect for both casual gatherings and dinner parties, this dish showcases an interesting interplay between the spiciness of the chorizo and the quaffability of the Bodegas Lan Reserva Rioja, making it a satisfying and enjoyable meal. Don't forget the breadcrumbs, a key ingredient that pays homage to the original design of Migas as a way to use up leftover bread.

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