Fried Breadcrumb Migas with Spanish Vegetables and Crumbled Chorizo

  • Prep
    10 mins

  • Cooking
    15 mins

  • Makes


  • 2 slices of Allinson’s Scandalous Seeds Wholemeal
  • 2 tbsp olive oil plus extra for egg
  • 1 medium onion, diced
  • 1 Bay leaf
  • 1 apple, peeled and cut into small cubes
  • 100g soft chorizo, crumbled (remove skin if necessary)
  • 2 cloves of minced garlic
  • 1 tsp sherry vinegar (optional)
  • Zest of half a lemon
  • Half tsp oregano
  • 2 tbsp very finely chopped parsley
  • 2 eggs
  • Black pepper


  1. Blitz the fresh or stale bread into a semi fine crumb and leave to one side.
  2. In a frying pan, gently sauté the onion in the olive oil with the apple, chorizo, bay leaf, minced garlic and oregano.
  3. If using, splash in the sherry vinegar now, stir it in and leave to evaporate. The onion should be totally soft by the time it’s ready.
  4. Add the breadcrumb mixture and stir fairly continuously.
  5. Cook them until semi crisp and a light golden brown in colour.
  6. Grate in the lemon zest and then season with pepper.
  7. In a separate small frying pan fry the eggs.
  8. Finally stir the parsley into the breadcrumb mixture, serve onto two plates and crown each pile of crispy, golden crumbs with an egg.
  9. Season the yolk.

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