Migas

🥘 Ingredients

• Anaheim pepper (stemmed, seeded, and cut into 3/4-inch pieces)
  1
• Spanish dry-cured chorizo (sliced into rounds)
  4 oz
• eggs
  2-4
• extra-virgin olive oil
  4 tbsp
• fresh flat-leaf parsley leaves (chopped)
  2 tbsp
• garlic cloves (unpeeled and smashed)
  4
• lacinato kale (tough stems removed, leaves cut into 1-inch pieces)
  4 oz
• pimentón dulce
  1 tsp
• pork belly (cut into 1-inch pieces)
  4 oz
• red bell pepper (stemmed, seeded, and cut into 3/4-inch pieces)
  1
• salt
• stale hearty bread (crusts removed and cut into 3/4-inch pieces)
  8 oz
• water
  5 tbsp

🍳 Cookware

• large cast iron skillet

1. 1

   In a large cast iron skillet , combine extra-virgin olive oil and pork belly (cut into 1-inch pieces) seasoned with salt .

   extra-virgin olive oil: 4 tbsp, pork belly (cut into 1-inch pieces): 4 oz, salt
2. 2

   Add garlic cloves (unpeeled and smashed) .

   garlic cloves (unpeeled and smashed): 4
3. 3

   Cook over medium heat, stirring occasionally, until fat has rendered and pork belly is crisp, about ⏱️ 8 minutes .
4. 4

   Add Spanish dry-cured chorizo (sliced into rounds) and continue to cook until it's lightly browned and oil takes on a deep-orange hue, about ⏱️ 3 minutes .

   Spanish dry-cured chorizo (sliced into rounds): 4 oz
5. 5

   Using a slotted spoon, transfer pork belly, chorizo, and garlic to a medium bowl and set aside; discard garlic.
6. 6

   Increase heat to medium-high and heat until shimmering.
7. 7

   Add red bell pepper (stemmed, seeded, and cut into 3/4-inch pieces) and Anaheim pepper (stemmed, seeded, and cut into 3/4-inch pieces) to skillet, season lightly with salt , and cook, stirring frequently, until pepper skins are lightly blistered and browned, about ⏱️ 3 minutes .

   red bell pepper (stemmed, seeded, and cut into 3/4-inch pieces): 1, Anaheim pepper (stemmed, seeded, and cut into 3/4-inch pieces): 1, salt
8. 8

   Add lacinato kale (tough stems removed, leaves cut into 1-inch pieces) to skillet.

   lacinato kale (tough stems removed, leaves cut into 1-inch pieces): 4 oz
9. 9

   Reduce heat to medium, and continue to cook, stirring frequently, until kale is slightly wilted and softened, about ⏱️ 3 minutes .
10. 10

    Using a slotted spoon, transfer vegetables to bowl with pork belly and chorizo.
11. 11

    Set aside.
12. 12

    Add stale hearty bread (crusts removed and cut into 3/4-inch pieces) in an even layer to skillet.

    stale hearty bread (crusts removed and cut into 3/4-inch pieces): 8 oz
13. 13

    Drizzle water over top, and cook, stirring frequently with a metal spatula to evenly coat with oil mixture.

    water: 4 tbsp
14. 14

    Season with salt to taste, and continue to cook, stirring and breaking up bread into smaller pieces with spatula, while occasionally scraping bottom of the skillet to prevent bread from sticking and scorching.

    salt
15. 15

    Continue to cook, stirring and scraping frequently, until mixture is broken down into small crumbs, 1- to 2-inch pieces, and bread is light golden brown and crisp but not hard, ⏱️ 15-20 minutes .
16. 16

    If bread begins to get too dark, reduce heat to medium-low and sprinkle bread with additional water at a time, as needed.

    water: 1 tbsp
17. 17

    Sprinkle migas with pimentón dulce and stir until bread is evenly coated and mixture is aromatic, about ⏱️ 30 seconds .

    pimentón dulce: 1 tsp
18. 18

    Add vegetable and chorizo mixture to skillet, stir to combine and season to taste with salt .

    salt
19. 19

    Remove from heat.
20. 20

    If serving with fried eggs, transfer migas to serving bowl and cover loosely with aluminum foil to keep warm.
21. 21

    Wipe out skillet and fry eggs .

    eggs: 2-4
22. 22

    Divide migas into individual bowls.
23. 23

    Sprinkle with fresh flat-leaf parsley leaves (chopped) .

    fresh flat-leaf parsley leaves (chopped): 2 tbsp
24. 24

    Top with fried eggs.
25. 25

    Serve immediately.