Migas de Pastor


16 oz (1 pound) of stale artisan bread, crust removed and cut into small cubes
1 teaspoon of sea salt
6 tablespoons of olive oil
4 garlic cloves, crushed
1 1/4 cups of diced prosciutto di Parma
1 tablespoon of smoked spanish paprika
1/4 cup parsley, thinly sliced
My own addition
8 eggs (1 per portion)
Prosciutto crisps


Cut the bread the day before you want to use it and place it in a bowl. In a small bowl, combine 1/4 cup of water with 1 teaspoon of salt and stir until the salt has dissolved. Sprinkle some of the salted water over the bread cubesm then let them sit over night.
The following day, crumble the bread cubes with your fingers. Heat the oil in a cast-iron skillet over low heat. Add the garlic and prosciutto and cook slowly until the garlic just begins to brown. Add the breadcrumbs and paprika and fry until golden. When the breadcrumbs are fried and golden, stir in the parsley and let the mixture cook a few more minutes.
My twist
Put a medium pot filled with water, on meduim high fire, add salt an a tablespoon of vinegar. Crack the egg into a ramenkin. When the water is boiling, with the help of a spoon, make a whirl on the water and put the egg in the middle of it. Cook for 2 minutes for a runny poached egg.
I had a little prosciutto left from the package I bought, so I placed some parchement paper on a baking tray, lay on it the prosciutto and cook it on a 350 F oven for 15 minutes to make some prosciutto crisps.


This is a humble Spanish dish – which is essentially bread fried with aromatics – exemplifies the Mediterranean tradition of extending leftovers! (Like other popular and famous Spanish dishes like Paella or Fabada, it’s origins were humble! they put together dishes with was leftovers and handy).

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Friday, April 24, 2015 - 1:06pm


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