This is an egg dish that can be enjoyed any time of day.

Youll fall in love, we promise.

Most cultures have recipes designed to use up stale or leftover bread.

A white plate with Spanish Style Migas with Asparagus, Chorizo, Bacon, and Eggs.

Sally Vargas

It is a hearty satisfying meal for any time of day.

How to Serve Migas

This dish traditionally would be served for lunch or supper.

I, however, wouldnt let the time of day stop you from enjoying this recipe.

A white plate with Spanish Style Migas with Asparagus, Chorizo, Bacon, and Eggs.

Sally Vargas

Who is to say you cant whip some up for breakfast or brunch as well!

Spread the cubed bread onto a cutting board and sprinkle it lightly with a pinch of salt.

Using a sprayer bottle, mist the bread with water until it is damp but not soggy.

A white plate with Spanish Style Migas with Asparagus, Chorizo, Bacon, and Eggs.

Sally Vargas

If you dont have a sprayer, use your fingers to sprinkle lightly with water.

Cover with a clean, dampened dishtowel and set aside while you cook the meat and vegetables.

Stir in the chorizo and 1/2 teaspoon of paprika and cook for 1 minute.

Sliced bread on a cutting board to make Spanish Style Migas.

Sally Vargas

With a slotted spoon, transfer the meat to a plate.

Leave the bacon fat in the pan.

Line a plate with a paper towel and set it next to the stove.

Cubed bread on a cutting board to make Spanish Style Migas.

Sally Vargas

With a slotted spoon, remove the garlic from the pan and discard.

Transfer to the paper towel lined plate.

Add water, 1 tablespoon at a time, if the vegetables seem dry.

Chopped bacon cooking in a skillet for Spanish Style Migas.

Sally Vargas

Taste and add more salt, if you like.

In a separate large non-stick skillet over low heat, add the olive oil and heat for 1 minute.

Crack the eggs into the skillet and cover the pan with a lid.

Cooked chorizo and bacon in a skillet to make Spanish Style Migas.

Sally Vargas

Spoon the vegetables, bacon and chorizo into warm, shallow bowls.

Slide a spatula directly under the yolk when removing the eggs from the pan.

Frying cubed bread in a skillet for Spanish Style Migas with Asparagus, Chorizo, Bacon, and Eggs.

Sally Vargas

Cooking vegetables in a skillet for Spanish Style Migas with Asparagus, Chorizo, Bacon, and Eggs.

Sally Vargas

Spanish Style Migas with Asparagus, Chorizo, Bacon, and Eggs in a skillet.

Sally Vargas

Overhead view of a white plate with Spanish Style Migas with Asparagus, Chorizo, Bacon, and Eggs.

Sally Vargas