Recipes // Breakfast // Migas con Chorizo (“Crumbs” with Chorizo)

Migas con Chorizo (“Crumbs” with Chorizo)


By Chef Jonah Miller


  • 8 ounces of fresh Spanish chorizo, cut into rounds
  • 2 cups of one-inch diced day-old bread, crust removed (white bread)
  • 1 spring onion, sliced
  • ½ cup English peas, (blanched if fresh or frozen peas)
  • ½ cup extra virgin olive oil
  • 4 eggs
  • salt and pepper to taste

To Garnish

  • spring garlic tops/garlic chives/garlic scapes or scallions


  1. Add ¼ cup of olive oil to a warm pan. Add the chorizo and cook for 30 seconds before adding the sliced onions. Cook on medium heat for four minutes, stirring a few times.
  2. Add the bread and cook for one minute, stirring to coat the bread in the oil, chorizo and onions. Add the peas, cook one more minute and turn off the heat. Add salt and pepper to taste.
  3. In a non-stick pan, add the remaining oil and add the eggs. Cook the eggs sunny-side up (or over easy if you prefer). Season with salt and pepper.
  4. Place one-quarter of the bread mix on each plate and top with an egg.
  5. Finish with sliced spring garlic or scallions.
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