Vegetarian Spanish Migas
By: Barnaby Dorfman
Published: Saturday, February 13, 2010 - 7:07pm

Ingredients




2 teaspoons olive oil plus
1 tablespoon olive oil
1 lrg garlic clove peeled, halved
cup fresh bread crumbs
2 lrgs red or white potatoes peeled, and
cut into 1/4" cubes - (2 cups)
1 cup seasoned soy "sausage" meat - (4 ¼ oz)
4 lrgs eggs

Preparation

1 In 10-inch skillet, heat 2 teaspoons oil over medium-high heat. Add garlic and cook, stirring, 1 minute. Remove garlic. Add crumbs and stir until brown, about 3 to 4 minutes. Remove to plate and let cool. Wipe out pan well with paper towel. 2 Return skillet to medium-high heat. Add remaining 1 tablespoon oil. Add potatoes, spreading in single layer. Cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in soy sausage and cook until potatoes are coated and mixture is hot, 1 minute. 3 Using the back of wooden spoon, make four indentations in potato mixture. Carefully break an egg into each "nest." Cover and cook until eggs are done the way you like them - about 3 minutes for soft yolks, 4 for firm yolks. 4 This recipe yields 4 servings. 5 Comments: "Migas" means crumbs in Spanish. In Spain, this rustic dish is made by pounding the bread while it toasts in a pan, until it falls into crumbs. Our version takes far less time.