Southern parts of Spain, however, prefer a lighter version with olive oil, while in Portugal fat comes from fried bacon. The ingredient present in every single migas recipe, garlic can be crushed, chopped, divided in cloves or added as an entire bulb, peeled or unpeeled, depending on the recipe.
Leave the cooking oil in the pan to reuse it, this way the Migas will soak the rich bacon and chorizo flavor. Then in the same pan pour the 6 cloves of garlic (peeled but not minced), and cook until golden brown for about 3 minutes. Add the breadcrumbs and stir so they get every flavor. Stir until they are completely and evenly toasted.
Migas is a Mexican breakfast skillet. The Migas refers to the corn tortilla pieces cooked until crispy and then cooked with scrambled eggs. Migas with eggs (Migas con Huevos) is/can be mixed with onions, tomatoes, chile peppers, rajas (poblano strips), ham or chorizo.
Migas is a Mexican breakfast skillet. The “ Migas” refers to the corn tortilla pieces cooked until crispy and then cooked with scrambled eggs. Migas with eggs (Migas con Huevos) can be mixed with onions, tomatoes, chile peppers, rajas (poblano strips), ham or chorizo.