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Traditional Spanish Migas Recipe

Traditional Spanish Migas Recipe

Migas is a popular Spanish and Portuguese dish consisting of leftover bread and ingredients such as bacon, chorizo and grapes. There are variations on the dish depending on the region it is made, such as using corn bread or pinto beans. It is most often served as a side to other main dishes.

Origin & Cultural Significance

Migas is a traditional dish that is popular in Portuguese and Spanish cuisine. The name ‘migas’ means ‘crumbs’, pertaining to its key and main ingredient – breadcrumbs.

Migas is also known to be the “migrating shepherd’s hearty breakfast” as it has many versions of it in different regions of Spain and Portugal. Even Mexico has its own version of Migas. 

The dish involves moistening leftover bread and frying it on pork or lamb fat along with garlic, chorizo, peppers, and paprika. Others would add a second kind of pork meat such as pork belly, bacon, or Jamon.

As for vegetables, many would also add hearty greens, mushrooms, or even grapes. Speaking of grapes, there are even sweet versions of Migas where they add fruit, nuts, cinnamon, and chocolate.

Spanish Migas is very easy to prepare and the ingredients are just at the end of your fingertips. You start off by soaking stale bread with water and some seasoning.

Traditionally, you need to let it sit overnight or until the bread is moist. If you don’t have time, an hour of soaking it will do.

The breadcrumbs will be cooked along with lard, garlic, and meat until it’s golden brown. Once cooked, it is served hot and most commonly in the same pan it was prepared in, or on a large plate.

Migas can be enjoyed on any time of the day as it can be served as an appetizer, snack, side dish, lunch or breakfast. You can even eat it at dinner too! It is basically making a hearty meal out of what you have. 


Spanish Migas Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 1 hour
Total Time: 1 hour 40 minutes

Spanish Migas is a Spanish cuisine that uses leftover bread and pan-fried with pork fat and meat.


  • Left-over bread - 4 slices
  • Bacon fat - 2-3 tbsp
  • Extra virgin olive oil - 2-4 tbsp
  • Garlic, smashed - 4 cloves
  • Diced Jamon - 4 tbsp
  • Spanish chorizo - 200g
  • Water
  • Salt and pepper
  • Small red pepper, seeded and diced - 1
  • Paprika - 1 tbsp
  • Eggs (optional)


  1. Start by slicing the bread into cubes.
  2. Place it in a bowl, and pour a few tablespoons of water to soak the bread.
  3. Season it with salt and pepper, cover it and let it sit for 1 hour or overnight if you have more time.
  4. In a large skillet, heat the extra virgin olive oil and bacon fat together. Add the garlic and cook it until golden brown.
  5. Once done, take the garlic out, add the red pepper, Jamon and chorizo to the pan, and let it heat for 5 to 10 minutes over medium flame. Season it with paprika and salt, then add a splash of water to moisten. 
  6. Once that’s done, take it out of the flame, then add the bread cubes in. You may add a little more oil for the bread too.
  7. Mix vigorously until the water has evaporated. Lower the heat until the bread becomes golden in color. Be careful not to make it too crunchy.
  8. Add all other ingredients together and make a final stir.
  9. Once done, take it out of the heat and serve it hot. You can also add a fried egg on top of your Spanish Migas. 
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 696Total Fat: 67gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 45gCholesterol: 109mgSodium: 781mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 15g

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