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

4 Servings

30 minutes

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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).




Don’t walk away while browning the chorizo. Chorizo brands vary widely in fat content—not to mention flavor—and can go from golden brown to burnt in seconds.

30 minutes


  • 8

    large eggs

  • Kosher salt