Migas
A comforting Spanish dish built around bread and pork — roughly 40 minutes start to finish, and rated easy to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 4 steps.
You'll mainly reach for frying pan / skillet and pan. At easy difficulty across 4 steps, it's a good one for a busy evening.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Crumble the bread into small pieces. Sprinkle with cold water, cover with a damp cloth and leave for 30 minutes.
- Heat 2 tsp of olive oil in a deep pan. Add the garlic cloves separated, skins on; just make a small cut with a knife to open them and keep frying for 5 minutes. Set the garlic aside.
- In the same oil, where we fried everything, simmer the bread, stirring constantly for 15 minutes and add a grinding of black pepper.
- Add the garlic, continue stirring for about 20 minutes. It will be ready when the bread is soft and golden.
You'll use: Frying pan / skillet · Pan · Saucepan
Watch how it's made
Hosted on YouTube — pressing play loads content from YouTube.
What to serve with Migas
- Seafood fideuà Seafood
- Spanish Tortilla Vegetarian
- Roast fennel and aubergine paella Vegan
- Spiced tortilla Vegetarian
Tips & common questions
How long does Migas take to make?
About 40 minutes from start to finish — an estimate based on the 4 steps and 4 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Migas via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.