Migas de pastor
Ingredients for 4 persons :
- Bread 300 gr.
- Water 100 ml.
- Fresh chorizo 150 gr.
- Bacon 150 gr.
- 5 cloves of garlic
- 1/2 spoon of paprika
- 4 eggs
- Olive oil
- Salt
Preparation : crumble the bread into small pieces, distribute it in a large bowl and let it dry for 24 hours. The next day, water with water mixed with a pinch of salt. Cover with a damp cloth and let sit for 10 minutes. Meanwhile, cut the bacon into cubes and the chorizo into slices. Heat a few tablespoons of oil in a pan and fry both. Remove and set aside. In the fat that the bacon and chorizo have released, fry the garlic, whole and with the skin, and the moistened breadcrumbs. Stir constantly for 20 minutes over medium-low heat, so that the crumbs absorb the fat and aroma of the garlic as they dry out. Add the bacon and chorizo, sprinkle with paprika, stir and immediately remove from the heat. Fry the eggs and serve the crumbs with them.
The origin of this dish surely dates back to Roman times, but the first writings appear only in the 16th century with the cook of Felipe II (King of Spain), Francisco Martínez Motiño who mentions a dish of migas de pastor based of deer fat and gives recipes for “migas de gato” (cat crumbs).
