Pan & Wok
Migas extremeñas
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
A fragrant pan-fried dish is made from stale bread with a little fat, garlic, peppers and bacon. Its origins lie in economical rural cuisine.
Timing
- Preparation: 20 min.
- Cooking/Baking: 30 mins.
- Rest time: 30 min.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 620 kcal
- Protein
- ≈ 18.4 g
- Carbohydrates
- ≈ 59.3 g
- Fat
- ≈ 33.1 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 450 g stale light strong bread · ≈ 450 g · Assumed quantity / reference product
Weizenbrot/Weißbrot (B311000) - 100 ml water · ≈ 100 g · Assumed quantity / reference product
Trinkwasser (N110000) - 180 g pork belly or pancetta, diced · ≈ 180 g · Assumed quantity / reference product
Schwein Bauch (wie gewachsen) roh (U642100) - 1 red pepper · ≈ 150 g · Assumed item weight × count; total amount
Gemüsepaprika rot, roh (G543100) - 5 cloves of garlic · ≈ 15 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 5 tbsp olive oil · ≈ 68.25 g · Assumed quantity / reference product
Olivenöl (Q120000)
Not included in the base calculation
- 1 teaspoon pimentón dulce · Salt or small seasoning amount; no salt/micronutrient calculation
- ½ tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 handful of parsley, optional · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 450 g stale light strong bread
- 100 ml water
- 180 g pork belly or pancetta, diced
- 1 red pepper
- 5 cloves of garlic
- 5 tbsp olive oil
- 1 teaspoon pimentón dulce
- ½ tsp salt
- 1 handful of parsley, optional
Instructions
- Cut bread into small cubes or coarse crumbs the evening before or at least 30 minutes before. Sprinkle finely with about 100 ml of water, cover and let steep; it should be slightly moist, not wet.
- Dice the peppers, press the garlic with the peel. Heat oil in a very large pan, fry garlic over medium heat until golden and remove.
- Leave the bacon until crispy, add the peppers and fry for 5 minutes. Briefly stir in the paprika powder; Add the breadcrumbs immediately so that it doesn't burn.
- Roast over medium heat for 15-20 minutes, turning frequently, until the migas are loose, dry and partially golden brown.
- Add garlic again, season with salt and sprinkle with parsley if desired. Serve hot immediately.
Tips
- Not too much water: Migas should break down into individual, aromatic crumbs instead of turning into mush.
- Stale German country bread with a light crumb goes well. With chorizo or a fried egg, this becomes an expressly expanded version.
