Spanish Migas Recipe - Cooking Index
Spanish Migas Recipe - Cooking Index
"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.
Courses: Main Course, Vegetarian| 2 teaspoons | 10ml | Olive oil - plus |
| 1 tablespoon | 15ml | Olive oil |
| 1 tablespoon | 15ml | Garlic clove - peeled, halved (large) |
| 1/4 cup | 36g / 1.3oz | Fresh bread crumbs |
| 2 cups | 474ml | Red or white potatoes - peeled, and (large) |
| Cut into 1/4" cubes - (2 cups) | ||
| 1 cup | 62g / 2.2oz | Seasoned soy "sausage" meat - (4 1/4 oz) |
| 4 cups | 792g / 27oz | Eggs (large) |
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.
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.
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.
This recipe yields 4 servings.
Per Serving: 309 Cal; 18g Prot; 13g Total Fat (2 Sat. Fat); 34g Carb.; 213mg Chol; 396mg Sod.; 3g Fiber.
Source:
Vegetarian Times, February 2001
Average rating:
10 (1 votes)
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