Spanish Migas with Fried Eggs

Name: Spanish Migas with Fried Eggs
Cook time: 50 min
Yield: 5 servings
Ingredients: ⅓ cup water, plus extra as needed; 1 teaspoon table salt, divided; 1 teaspoon smoked paprika, divided; 5 (¾-inch-thick) slices rustic, crusty bread (9 ounces), bottom crust removed, cut into ½- to ¾-inch cubes (5 cups); 6 large eggs; ¼ cup extra-virgin olive oil; 6 ounces Spanish-style chorizo sausage, halved lengthwise and sliced ¼ inch thick; 2 slices thick-cut bacon, cut into ½-inch pieces; 4 garlic cloves, smashed and peeled; 2 Cubanelle peppers, stemmed, seeded, and cut into ½-inch pieces; 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces; ½ teaspoon sherry vinegar; 1 tablespoon minced fresh parsley, divided

Spanish migas is made by frying bread crumbs (and larger pieces of bread) in pork fat to create a rich, satisfying hash. This version features seasoned bread fried in chorizo and bacon fat, topped with peppers and fried eggs.

Glycemic Load: 17.9 (Medium)

633 calories per serving

Serves: 5

Cook: 50 minutes

Original recipe: www.americastestkitchen.com

About This Calculation

Spanish Migas with Fried Eggs has a medium glycemic load of 17.9 per serving — moderate blood sugar impact — portion size and meal composition matter.

The primary glycemic load contributors are crusty bread (GL 17.7), red bell pepper (GL 0.1), garlic (GL 0.1). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.