Spanish eggs, but make them bold, modern, and weeknight-easy. This Spanish migas-inspired recipe features store bought plant-based chorizo that's gluten-free, soy-free, and packed with protein, paired with golden fried eggs and crisp, savory bread. It's the kind of dish that feels just right for a lazy brunch for two - yet just as perfect for a easy and simple dinner when served alongside a fresh side salad. If you love chorizo and eggs and want a lighter, plant-forward twist that doesn't sacrifice flavor, you're exactly where you should be.
Jump to:
- What Are Spanish Migas?
- Why You'll Love This Spanish Eggs Recipe
- Ingredients for Spanish Eggs (with Plant-Based Chorizo)
- How to Cook Plant-Based or Soy Chorizo
- How to Make Spanish Migas for Two
- How to Serve
- Common questions about this recipe
- Related
- my new cookbook is here!
- Spanish Eggs with Plant-Based Chorizo: A Migas-Inspired Brunch for Two
Spanish migas is one of those humble dishes that proves simple ingredients can still feel special. Traditionally made with day-old bread, garlic, olive oil, and chorizo, migas has been a comfort food in Spanish kitchens for generations - often topped with a perfectly fried egg.
This version keeps the soul of the dish while giving it a modern, plant-based twist, adding red bell peppers and an anheim pepper for a bit of kick.
Instead of pork chorizo, I use store-bought plant-based chorizo that is both gluten-free and soy-free, making this an easy option for anyone avoiding those ingredients. Paired with golden fried eggs, this Spanish-style chorizo and eggs dish works beautifully for brunch, and just as well for a simple dinner when served with a fresh side salad.
Looking for more high-protein brunch recipes for two? Try this High Protein Cottage Cheese Egg Broccoli Casserole or this Skillet Chicken Chilaquiles.
What Are Spanish Migas?
Spanish migas are small pieces of bread that are toasted and sautéed in olive oil with garlic and savory add-ins like chorizo, peppers, or onions. Each region of Spain has its own version, but one thing stays consistent: migas are meant to be rustic, comforting, and endlessly adaptable.
Think of them as Spain's answer to a savory bread hash.
Why You'll Love This Spanish Eggs Recipe
If you love chorizo and eggs and want a fresh Spanish-style version that fits modern kitchens and dietary needs, this one belongs on your table.
- Plant-based chorizo, reimagined: Bold Spanish flavor using chorizo that's gluten-free, soy-free, and full of protein.
- Golden fried eggs on top: Runny yolks turn every bite into pure comfort.
- Brunch or dinner ready: Perfect for weekend brunch or an easy weeknight meal with a simple salad.
- Spanish-inspired, modern twist: Classic migas flavor with a lighter, plant-forward approach.
- Portioned for two: Hearty servings with maybe just enough left over for lunch the next day.
- Big flavor, simple ingredients: Rustic, cozy, and surprisingly easy to pull together.
Ingredients for Spanish Eggs (with Plant-Based Chorizo)
- Rustic crusty bread
The heart of Spanish migas. Day-old bread crisps up beautifully and soaks in all the savory flavors.
Substitute: Gluten-free artisan bread, sourdough, or any sturdy loaf that won't turn mushy. - Plant-based Spanish-style chorizo
Brings smoky, spiced depth without meat. Choose one that's gluten-free and soy-free for the cleanest flavor.
Substitute: Trader Joe's soy chorizo, or a mild vegan sausage with smoked paprika added. - Large eggs
Fried until golden with runny yolks, they transform migas into rich, comforting Spanish eggs.
Substitute: Soft-scrambled eggs or a plant-based egg alternative if needed. - Extra-virgin olive oil
Essential for flavor and for crisping the bread and chorizo the Spanish way.
Substitute: Avocado oil works, but olive oil delivers the most authentic taste. - Garlic cloves
Adds aromatic depth and classic Spanish character without overpowering the dish.
Substitute: Roasted garlic for a sweeter, milder note. - Cubanelle peppers
Mild, slightly sweet peppers that add softness and subtle heat without dominating the dish.
Substitute: Poblano, Anaheim, or even green bell pepper. - Red bell pepper
Adds color, sweetness, and balance to the smoky chorizo and paprika.
Shopping tip: Since we will only be using ½ of a red bell pepper, check the salad bar at the deli - you can grab just the right amount, already washed and sliced!
Substitute: Yellow or orange bell pepper. - Smoked paprika
The signature Spanish spice that ties everything together with gentle smokiness.
Substitute: Sweet paprika with a pinch of cumin. - Sherry vinegar
A small splash brightens the entire pan and balances the richness of the eggs and oil.
Substitute: Red wine vinegar or champagne vinegar. - Fresh parsley
Adds freshness and a clean finish right before serving.
Substitute: Chives or cilantro for a different herbal note. - Salt
Enhances every layer, from the bread to the eggs. Season in stages for the best balance.
See recipe card for quantities.
How to Cook Plant-Based or Soy Chorizo
Plant-based chorizo cooks a little differently than traditional chorizo. Instead of releasing fat, it benefits from a hot pan and a light drizzle of olive oil.
- First preheat skillet over medium heat. Lightly coat the pan with oil.
- Add plant-based chorizo to the pan. Break it into small pieces and let it sit undisturbed for a minute or two before stirring. This helps it develop crispy edges and deeper flavor - exactly what you want for migas.
- Saute until lightly charred, this will take about 8 - 10 minutes and make sure the internal temperature reaches 165 degrees F.
How to Make Spanish Migas for Two
I'm right here with you - spatula in hand.
Step 1 - Soften the bread
Whisk water with the salt and smoked paprika in a large bowl until the salt disappears. Add your bread cubes and gently knead with your hands. You're not smashing - just encouraging the bread to soften and break into a mix of big pieces, small pieces, and a few crumbs.
If it feels too dry, add a tablespoon of water at a time until the texture looks rustic and uneven. That's exactly what we want. Set it aside and let it rest while you prep everything else.
Now crack two eggs into a teacup or mug and the remaining eggs into another. Trust me - separating them makes the final presentation beautiful later.
Step 2 - Build the flavor
Heat the olive oil in a large skillet over medium heat. Add the plant-based chorizo and smashed garlic. Stir often and let everything get fragrant and slightly crisp around the edges.
Once the chorizo looks golden and happy, scoop it out with a slotted spoon into a bowl. Tip: The internal temperature of the chorizo should reach 165 degrees F
Step 3 - Crisp the migas
Heat about 1 Tablespoon olive oil in the empty skillet. Then add the bread and turn the heat up a bit. Stir often and let it toast. The small pieces will get crispy first, the larger pieces will stay tender inside. This takes about 12 to 15 minutes - and yes, it smells amazing.
When it looks golden and irresistible, transfer the bread to the same bowl as the chorizo.
Step 4 - Add peppers + chorizo
Add one tablespoon of the oil back to the skillet. Toss in the Cubanelle and red bell peppers with the remaining salt and paprika. Cook until they soften and get a little blistered - just a few minutes.
Now return the chorizo to the pan, stir everything together, and splash in the sherry vinegar. Sprinkle in most of the parsley and toss.
Slide this mixture into the bowl with the bread and gently fold everything together. Transfer it all to your serving bowl. You're almost there.
Step 5 - Fry the Spanish eggs
Heat a bit more oil in the skillet until shimmering. Working quickly, pour one mug of eggs on one side of the pan and the second mug on the other side. Cover and let them cook.
Peek based on your yolk preference:
- 15-45 seconds = gloriously runny
- 45-60 seconds = soft set
- 2 minutes = medium set
Step 6 - Serve immediately
Slide the eggs right on top of the migas. Sprinkle with the remaining parsley.
Break those yolks right at the table and let them melt into the crispy bread and smoky chorizo. This is the moment you've been waiting for.
Serve as-is for brunch, or with a fresh green salad if you're calling it dinner.
Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to Our Table 4 2 for even more cooking for two recipes and tips.
How to Serve
This dish shines in two ways:
- For brunch:
Serve with fruit, coffee, and maybe a mimosa. - For dinner:
Add a bright green salad with lemon vinaigrette to balance the richness.
Either way, the combination of crispy bread, spiced plant-based chorizo, and silky egg yolk feels indulgent without being heavy.
Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Yes - it works well, though this recipe highlights a soy-free option for those who need it.
You can skip the eggs or use a plant-based egg alternative, though the traditional Spanish eggs add a beautiful richness.
Day-old gluten-free artisan bread or sourdough-style loaves hold up best.
Related
Looking for other breakfast brunch for two recipes like this? Try these:
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Spanish Eggs with Plant-Based Chorizo: A Migas-Inspired Brunch for Two
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Equipment
Ingredients
- 3 tablespoons water plus more as needed
- ½ teaspoon table salt divided
- ½ teaspoon smoked paprika divided
- 2 to 3 slices rustic crusty bread about 4½ ounces, bottom crust removed and cut into ½-¾ inch cubes, use day old sourdough or gluten-free bread.
- 3 to 4 large eggs
- 4 tablespoons extra-virgin olive oil
- 6 ounces plant-based Spanish-style chorizo like Abbott's Plant Rich "Chorizo" or Trader Joe's Soy Chorizo
- 2 garlic cloves smashed and peeled
- 1 Cubanelle pepper stemmed, seeded, and cut into ½-inch pieces
- ½ red bell pepper stemmed, seeded, and cut into ½-inch pieces
- ¼ teaspoon sherry vinegar
- 1½ teaspoons minced fresh parsley divided
Instructions
Soften bread:
- Whisk water with half the salt and half the smoked paprika. Add bread and gently knead until evenly moistened with a mix of large and small pieces. Add more water by the tablespoon if needed. Set aside. Crack eggs into two mugs (for easier cooking later). Set aside.
Cook chorizo:
- Preheat skillet over medium heat. Lightly coat with oil, about 1 tablespoon and add plant-based chorizo and garlic. Saute until lightly charred, about 8 to 10 minutes and until internal temperature reaches 165℉. Transfer chorizo to a bowl.
Crisp bread:
- Add 1 tablespoon of oil to the now empty pan. Place bread in skillet and cook over medium-high, stirring often, until crispy outside and tender inside. Transfer to bowl with chorizo.
Cook peppers:
- Heat another tablespoon oil in empty skillet. Add Cubanelle and bell pepper, remaining salt and paprika. Cook until softened and lightly blistered. Return chorizo mixture to pan, stir, add sherry vinegar and half the parsley.
Fry eggs:
- Heat skillet with about 1 tablespoon oil. Pour one mug of eggs on each side of pan. Cover and cook to desired doneness (see notes below). Slide eggs over migas, sprinkle with remaining parsley, and serve immediately.
Notes
Cooking Fried Eggs:
Heat a bit oil in the skillet until shimmering. Working quickly, pour one mug of eggs on one side of the pan and the second mug on the other side. Cover and let them cook. Peek based on your yolk preference:- 15-45 seconds = gloriously runny
- 45-60 seconds = soft set
- 2 minutes = medium set
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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