Spanish-Style Migas With Chorizo, Peppers, and Kale Recipe

Name: Spanish-Style Migas With Chorizo, Peppers, and Kale Recipe
Total time: 45 min
Yield: 4
Ingredients: 1/4 cup (60ml) extra-virgin olive oil; 4 ounces (115g) pork belly, cut into 1-inch pieces; Kosher salt; 4 garlic cloves, unpeeled and smashed; 4 ounces (115g) Spanish dry-cured chorizo, preferably younger and more tender, sliced into rounds; 1 red bell pepper, stemmed, seeded, and cut into 3/4-inch pieces; 1 Anaheim pepper, stemmed, seeded, and cut into 3/4-inch pieces; 4 ounces (115g) lacinato kale (a.k.a. dinosaur, Tuscan, or black kale), tough stems removed, leaves cut into 1-inch pieces; 8 ounces (225g) stale, hearty bread, crusts removed and cut into 3/4-inch pieces (about 6 cups); 1/4 cup (60ml) water; 1 teaspoon pimentón dulce (sweet smoked Spanish paprika, see note); 2 tablespoons chopped fresh flat-leaf parsley leaves; 2 to 4 crispy fried eggs (optional)

Total 45m

This Spanish-style migas recipe features a flavorful combination of tender chorizo, sautéed peppers, and hearty kale, all mixed with chunks of stale bread and brought together with garlic and pimentón dulce. Top with crispy fried eggs for a delicious, satisfying meal.

Bell Pepper