The Mediterranean Dish · by Mark Beahm
Spanish Migas
NUTRITION · PER SERVING40M COOK
CAL 23%·PRO 25%
CARBS 53G45% OF CAL
3G FIBER0G ADDED7G INTRINSIC43G OTHER7G TOTAL SUGAR
FAT 22G43% OF CAL
6G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic Spanish dish of day-old bread toasted until crisp in rendered chorizo and pancetta fat, seasoned with paprika, and finished with sweet grapes. Hearty and savory, it's an ideal breakfast or lunch.
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View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 ounces day-old crusty bread, (cut into 1-inch cubes (340g))
- 1/3 cup water ((80ml))
- 2 tablespoons extra virgin olive oil
- 1 (4-ounce) fresh Spanish chorizo sausage link (or Portuguese chouriço, cut in half lengthwise and sliced (113g))
- 1/3 cup diced unsmoked pancetta ((2oz, 57g))
- 4 cloves garlic, (peeled and smashed)
- 1 red bell pepper, (chopped)
- 1 teaspoon sweet Spanish paprika
- 1 cup seedless grapes, (halved)
- Kosher salt
- Freshly ground black pepper
At a glance
PER SERVING · TIME 40M
CAL 23%·PRO 25%
CARBS 53G45% OF CAL
3G FIBER0G ADDED7G INTRINSIC43G OTHER7G TOTAL SUGAR
FAT 22G43% OF CAL
6G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1235mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 237mg
- Calcium
- 14mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1235MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.