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Spanish-Style Eggs with Garlicky Bread and Chorizo (Migas)
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).
4
Servings
Tip
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
Ingredients
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8
large eggs
-
Kosher salt
Directions
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01In a medium bowl, whisk the eggs and ¼ teaspoon salt. In a 12-inch nonstick skillet over medium, cook the chorizo, stirring frequently, until browned and crisp, 2 to 5 minutes. Use a slotted spoon to transfer the chorizo to a medium bowl, leaving any fat in the pan.
