Migas del pastor


  • 100g of white bread
  • 3 chorizos
  • 3 longanizas (long pork sausages)
  • 12 grapes
  • 4 eggs
  • 4 green chillies in vinegar
  • 5 spoonfuls of olive oil
  • 1/2 glass of water
  • Preparation

    20 minutes


    Firstly, cut the chorizos and longanizas into small pieces. Fry well in plenty of olive oil. When they are done, add the dry bread, that must be cut very finely, and stir the mixture to prevent the breadcrumbs from burning. The heat must not be too fierce whilst frying.


    There are many ways to finish off and present the breadcrumbs. The most traditional in our land is to finish the recipe by adding a few grapes around the dish, and the chillies. Also, we fry an egg in plenty of oil and place it in the centre of the dish just before serving.