Monday, 18 March 2013

Migas with fried Quail's eggs

This is my take on the popular Spanish dish Migas. Recipes differ from region to region; more than often chorizo is used in addition to the bacon. I've tried to adhere to a breakfasty ethos with my ingredient selection here, but the dish can be easily adapted to include chorizo. Serves 2.

6 rashers of smoked streaky bacon, chopped into small pieces
A large chunk of stale white bread
2 large garlic cloves, grated
2Tsp smoked paprika
1Tsp dried oregano
Olive oil
Salt and pepper
Fresh parsley
6 Quail's eggs

1 Tear the bread into small pieces (alternatively, give the bread a brief whizz in a food processor - not too much though, you don't want fine breadcrumbs). 
2 Fry the bacon in a glug of olive oil until crispy, then add the garlic. After a minute or so stir in the bread (you might need an extra splash of oil at this point); fry until it starts to take on some colour, then add the paprika, oregano and some seasoning. Keep on the heat until the bread is golden.
3 Serve with fried Quail's eggs and a sprinkle of fresh parsley.