Bread is a staple meals in lots of international locations. Ethiopians and Somalians munch on injera, a spongy, crepe-like bread served with stews and salads. Indians sop up their curries and daals with naan and Italians create sandwiches and pizzas out of focaccia. Regardless of their various shapes and textures, these breads all share the identical downfall: a restricted shelf life. Confronted with this challenge, resourceful Spaniards got here up with an ingenious method to repurpose stale bread — a dish known as migas.

Translated as “crumbs,” migas is the epitome of culinary resourcefulness. Making ready this thrifty dish begins with rehydrating dried-out bread crumbs with a splash of water. Whereas the water works its magic, bacon and chorizo are pan-fried. This flavorful oil then turns into the medium for sauteing onions, garlic, and the breadcrumbs. As soon as the whole lot is cooked, the elements come collectively to type a balanced breakfast.

As with different leftover-based dishes, migas are extremely adaptable. For example, you should utilize virtually any kind of bread, even the gluten-free selection. The one rule is that it must be stale. Additional greens are welcome, as is experimenting with the spice mix. Easy seasonings like onion and garlic powder make migas shine, however bolder spices like paprika and turmeric present an sudden kick.