Fried Breadcrumbs from Navarra | MIGAS DEL PASTOR
Course: MainServings
2
peopleCooking time
20
minutesFeast upon the traditional Spanish dish ‘Migas del Pastor’, a hearty and flavorful delight from Navarra. This exquisite recipe, crafted with days-old country style bread and a combination of pork lard, chorizo, pork belly, and lamb suet, is served topped with a fried egg for a satisfying meal reminiscent of shepherds’ cuisine. Perfect for those seeking a taste of Spain’s rustic, comforting culinary treasures.
Ingredients
- Migas del Pastor (Shepherds Breadcrumbs)
250g country style bread (days old, hard)
3 cloves of garlic
2 tablespoons of pork lard
50g of fresh chorizo (soft, cooking type)
50g fresh or cured pork belly/bacon/cured ham
50g lamb/mutton suet
2 fried eggs to serve
extra cooked chorizo to serve
salt (to taste)
Directions
- Migas del Pastor (Shepherds Breadcrumbs)
- Cut the bread roughly into crumbs and then rehydrate using a bowl of salted water. Mix well and leave, covered with a cloth, to rest for a little while.
- Cut the chorizo, pork belly, and lamb suet into small dice and finely chop the garlic. Melt the lamb suet in the lard and then add the chorizo and pork belly. Once they start to turn golden add in the garlic and cook for a further minute.
- Add the rehydrated bread crumbs into the pan and mix in well. Continue to stir while cooking for several minutes until starting to turn golden but still moist, add an extra sprinkle of water while cooking if needed.
- Check for seasoning and add salt as needed. Serve plated with the fried egg and the extra cooked chorizo.
