Spanish Eggs with Plant-Based Chorizo: A Migas-Inspired Brunch for Two
Spanish Eggs for Two with Plant-Based Chorizo & Eggs Recipe
Servings: 2 hearty servings
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