Fried Bread with Bacon, Eggs, Chorizo & Black Pudding - Migas
400g Stale Sourdough Bread (it does not have to be stale but it does work better)
2 Tbsp Olive Oil (O-Med Picual)
1 Whole Garlic, cloves separated but not peeled
50g Pancetta
50g Morcilla (Black Pudding), thinly sliced
50g Fresh Chorizo, roughly chopped
1 tsp Sweet Pimentón (Paprika)
A pinch of Ground Black Pepper
A handful of Grapes, halved
4 Eggs
A cheeky breakfast beer never hurt anyone!
£2.50
1.Trim away the majority of the crust from the Bread, cut into small cubes and sprinkle with cold water. Cover with a damp cloth and leave for a minimum of 30 minutes, allowing the bread to soften, ready for frying.
2.Add the Olive Oil to a large pan and, over a high heat, begin frying the Garlic. Once fragrant add the Pancetta and stir for a couple of minutes. Add the Morcilla and the Chorizo and cook for a further 2 minutes.
3.Back to the bread, squeeze out any excess moisture and add to the pan, cooking for a further 5 minutes, stirring constantly. Add the Pimentón and Black Pepper and set aside whilst you fry the Eggs.
4.In a separate frying pan, fry the Eggs to preference and serve ontop of the Migas. Upon serving each dish, sprinkle some grapes on top and enjoy!