Extremadura · Spain
Migas
Migas ('crumbs') is a shepherds' dish of stale bread, or flour in some regions, fried in olive oil with garlic and usually chorizo, pancetta and peppers. It was created to use up hard leftover bread and gave shepherds and farm laborers cheap, filling energy across central and southern Spain.
Approximate, per 1 plate (~250g). Values vary by recipe and portion.
Where it comes from
Migas ('crumbs') is a shepherds' dish of stale bread, or flour in some regions, fried in olive oil with garlic and usually chorizo, pancetta and peppers. It was created to use up hard leftover bread and gave shepherds and farm laborers cheap, filling energy across central and southern Spain. Versions range from savory to sweet, and it is often eaten as a hearty breakfast, especially on cold, rainy days.
Where to eat Migas
0 restaurants worldwide serve it.
The variants
Migas extremeñas
With chorizo, pancetta and peppers, the classic Extremadura version
Migas manchegas
Served with grapes to cut the richness
Migas de harina
Flour-based rather than bread, common in Almería and eastern Andalusia
Migas dulces
Sweet version dusted with sugar or served with chocolate
Cook it yourself
- Migas
A shepherds' dish that turns stale bread into a savoury, satisfying meal, fried in olive oil with garlic and studded with chorizo and peppers. Born of thrift, it is now a beloved rustic plate, often finished with fried eggs or fruit on the side.