14901

Migas

  • serves 4 as a snack
  • Easy

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.

Advertisement

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.

Advertisement

Ingredients

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

Nutritional Information

  • Kcals 373
  • Carbs 27.9g
  • Protein 15.8g
  • Fat 21.5g
  • Salt 2.1g
  • Saturates 6.4g
  • Fibre 2.7g
Advertisement