Olive Magazine
migas

Migas

Published: September 29, 2015 at 12:00 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4 as a snack

This recipe comes from Lobos tapas bar in Borough market and is an ideal addition to a Spanish-inspired sharing menu. The runny fried egg with the pancetta and crisp bread is deeply satisfying.

Nutrition:
NutrientUnit
kcal373
fat21.5g
saturates6.4g
carbs27.9g
sugars0g
fibre2.7g
protein15.8g
salt2.1g
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Ingredients

  • 1 (about 200g) ciabbata or baguette, slightly stale
  • 200g pancetta or smoked bacon cubes
  • olive oil
  • 1 red pepper, sliced
  • 1 clove garlic, roughly chopped
  • 1 tsp smoked paprika
  • 4 eggs, fried to serve 

Method

  • STEP 1

    Tear the bread into smallish pieces and tip into a large bowl. Put the bacon in a shallow pan with a couple of tbsps of olive oil, and fry until golden. Remove from the pan and reserve.

  • STEP 2

    Add the red pepper to the hot pan. When it starts to soften (about 10 minutes), add the chopped garlic and fry until lightly golden.

  • STEP 3

    Put the bacon back in the pan with the torn bread and keep stirring until golden, add the paprika at the last minute. Divide between small plates and add a fried egg. Sprinkle over a little more paprika to serve.

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