Enjoy free standard shipping on all orders of $100 or more in the Milk Street Store!

The Complete Milk Street TV Show Cookbook

Complete Milk Street Tv Show Cookbook


In Spain, eggs are mixed with spicy chorizo and crispy bread

Spanish-Style Eggs with Garlicky Bread and Chorizo (Migas)

30 minutes

For this one-pan meal, we liked a rustic, peasant-style bread with a dense, even crumb and a hearty crust. We preferred dark greek lacinato or Tuscan kale in the migas, but traditional curly kale worked, too. Stem and chop the kale before measuring or weighing it, or substitute baby kale (which requires no stemming). Baby spinach was also delicious, but required some prep before adding it to the pan; use a 5-ounce box and microwave it in a covered bowl until wilted, about 2 minutes, then squeeze dry. For another variation, reduce or omit the kale and add 1 cup of chopped roasted red peppers or frozen peas (thawed).

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

Start your free 14-day trial

and get access to all of our articles and recipes

Start free trial