Migas del Pastor with Chorizo and Grapes

Why You’ll Love This Recipe

• Classic Spanish comfort: rustic bread crumbs slowly fried until deeply toasty and savory.
• Sweet-savory play: smoky chorizo and pancetta balanced by juicy grapes or a runny fried egg.
• Budget-friendly and practical: transforms day-old bread into a bistro-worthy meal.
• Flexible: serve as a main with eggs or as a tapas-style side with grapes.

Grocery List

• Produce: Garlic, flat-leaf parsley, seedless red grapes (optional)
• Dairy: Eggs (optional)
• Pantry: Rustic bread, extra-virgin olive oil, smoked paprika, kosher salt, black pepper, sherry vinegar (optional)
• Butcher/Charcuterie: Spanish cured chorizo, pancetta or thick-cut bacon

Full Ingredients

Bread & Aromatics

• 300 g (10.5 oz) day-old rustic bread (country loaf, sourdough, or baguette), torn or rubbed into coarse crumbs (pea-to-almond size)
• 6 tbsp (90 ml) extra-virgin olive oil, divided
• 6 garlic cloves, lightly smashed
• 1 tsp smoked paprika (pimentón)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Meats

• 170 g (6 oz) Spanish cured chorizo, sliced into 1/4-inch half-moons
• 115 g (4 oz) pancetta or thick-cut bacon, diced

Finishes (choose your contrast)

• 4 large eggs, for frying (optional)
• 150 g (1 cup) seedless red grapes, halved (optional)
• 2 tbsp chopped flat-leaf parsley
• 1 tsp sherry vinegar, optional but great for brightness

Step-by-Step Instructions

Step 1: Dry and prep the bread

If your bread is truly day-old and dry, proceed. If it’s still soft, spread torn pieces on a sheet pan and bake at 275°F (135°C) for 10–15 minutes until dry but not browned. Cool completely, then rub between your hands to create coarse crumbs. Aim for uneven, rustic pieces—those craggy edges crisp beautifully.

Step 2: Render the meats

Place pancetta or bacon in a large skillet (12-inch) over medium heat. Cook 4–5 minutes until some fat renders and edges begin to crisp. Add chorizo and cook 2–3 minutes more until fragrant and lightly blistered. Transfer meats to a bowl with a slotted spoon, leaving the drippings in the pan.

Step 3: Make gentle garlic oil

Add 5 tbsp (75 ml) olive oil to the skillet along with the smashed garlic. Reduce heat to medium-low and slowly sizzle 2–3 minutes, stirring, until the garlic turns pale gold and smells sweet, not harsh. Keep the oil at a gentle sizzle (approximately 250–275°F / 120–135°C at the pan surface). Remove and reserve the garlic if you prefer a milder bite, or leave it in for a bolder flavor.

Step 4: Toast the crumbs low and slow

Add the dried bread crumbs to the garlic oil. Sprinkle in smoked paprika, salt, and pepper. Cook over medium-low heat for 12–18 minutes, stirring and folding frequently so the crumbs absorb the oil and brown evenly. You’re aiming for a mix of crisp bits and a few tender spots, deeply toasty and nutty but not scorched. If the pan looks dry, add another 1 tsp oil at a time; if it browns too fast, lower the heat.

Step 5: Fold in the meats and optional grapes

Return the pancetta/bacon and chorizo to the skillet and toss with the crumbs for 1–2 minutes to warm through and mingle flavors. If using grapes, add them in the last minute so they just warm and glisten without collapsing.

Step 6: Fry the eggs (if using)

In a separate nonstick skillet, heat the remaining 1 tbsp (15 ml) olive oil over medium heat. Crack in the eggs and cook 2–3 minutes for sunny-side-up with lacy edges and a runny yolk (or to your preferred doneness). Lightly season with salt and pepper.

Step 7: Plate and finish

Spoon the migas into warm shallow bowls or a wide serving platter. Top each portion with a fried egg or scatter with grapes (or do both for the full sweet-savory experience). Shower with parsley and add a few drops of sherry vinegar right before serving to lift the richness.

Pro Tips

• Texture first: Uneven, craggy crumbs yield the best contrast—don’t grind too fine.
• Go slow on heat: Low, steady heat builds deep toastiness without bitterness.
• Oil matters: Extra-virgin olive oil adds fruitiness; add a teaspoon more if the crumbs look dry.
• Use Spanish cured chorizo: It’s firm and sliceable. If using fresh Mexican chorizo, cook it fully and crumble before step 5.
• Balance richness: A splash of sherry vinegar or a handful of grapes brightens every bite.

Variations

• Smoky pepper migas: Add 1/2 cup diced roasted red peppers in step 5.
• Herb-forward: Fold in 1 tbsp fresh thyme or oregano with the parsley.
• Crunchy almond finish: Toss 1/4 cup toasted sliced almonds with the crumbs in the last 2 minutes.

Storage & Make-Ahead

Migas are best hot from the pan. You can dry the bread and slice the meats up to 2 days ahead; store separately, covered. Cooked leftovers keep 2 days in the refrigerator; rewarm in a skillet over medium heat with a drizzle of olive oil to re-crisp. Fry eggs or add grapes fresh at serving time.

Nutrition (per serving)

Approximate (with fried egg, without grapes): 730 calories; 48 g fat; 45 g carbohydrates; 27 g protein; 3 g fiber; 1,250 mg sodium. Add approximately 25 calories and 6 g carbs per serving if using grapes.