Migas

Migas(Spanish pronunciation:[ˈmiɣas],Portuguese pronunciation:[ˈmiɣɐʃ]) ("crumbs" inEnglish) is a dish traditionally made from stalebreadand other ingredients inSpanishandPortuguese cuisines. Originally introduced byshepherds, migas are very popular across theIberian Peninsula, and are the typical breakfast of hunters atmonteríasin some regions of Spain.
The same name is used for a different dish made frommaizeorflourtortillasinMexicanandTex-Mex cuisines.
Migas is a traditional dish inSpanish cuisine. It was originally a breakfast dish that made use of leftover bread ortortas. Migas is usually served as a first course for lunch or dinner in restaurants inSpain.
The ingredients of migas vary across the provinces of Spain.
InExtremadura, this dish includes day-old bread soaked inwater,garlic,paprika, and olive oil.InTeruel,Aragon, migas includeschorizoand bacon, and is often served withgrapes.
InLa Mancha,migas manchegasis a more elaborate preparation using basically the same ingredients as Aragonese migas.
InGranada,AlmeríaandMurcia, in southeastern Spain, migas is similar toNorth Africancouscous, using flour and water, but no bread. Preparations commonly feature a variety of ingredients, including fish. Andalusian migas is often eaten with sardines as a tapa, in the form of fried breadcrumbs. In some places the dish is eaten on the morning of thematanza(butchery) and is served with a stew including curdledblood,liver, kidneys, and otheroffal, traditionally eaten right after butchering a pig, a sheep or a goat. Migas is often cooked over an open stove or coals. InAlmería, migas is a staple dish when it rains, yet the reason is still subject to much discussion.
Migas is also a traditional dish inPortuguese cuisine. It is usually made with leftover bread, eitherpao Alentejano, a wheat bread traditionally associated with theAlentejoregion in SouthernPortugal, orcorn breadas used inBeira. In Alentejo, migas can also be made withpotatoes(migas de batata) instead of bread.
Garlic and olive oil are always an ingredient. Other ingredients such asporkmeat drippings, wildasparagus,tomato, and seasonings such asred pepper pasteand freshcorianderare usually included in Alentejo, while in Beira, the other ingredients typically include cookedkalecut incaldo verdestyle, cookedbeans(pinto,black-eyed peasorkidney beans), and sometimes cookedrice.
Migas usually accompanies meats or other main dishes.
In different areas ofMexico, migas is a traditional breakfast dish consisting of crispy crumbled corn tortilla chips, to which scrambled eggs are mixed in. This preparation makes use of hardened corn tortillas left over from previous meals.Chilaquilesis a similar meal with whole fried tortilla chips and salsa, where eggs or chicken are added during the cooking process. Both are hearty, inexpensive working-class breakfast meals.
Migas are made by frying tortillas and in a bowl mix some eggs and while the tortilla chips are still hot in the pan you add the eggs onto the tortillas coating the chips with the egg mixture pushing the shells and eggs around in the pan to cook all together and at the end might want to turn off the heat so's not to overcook the eggs. At the end salt and pepper to taste. These are made by all not just for so called working class.
Mexico Cityalso has its own version of migas. It is a garlic soup which is thickened with sliced day-oldbolillos(bread).  It is usually flavored with pork shanks, ham bones,epazote,oreganoand different types of dried chillies. A raw egg is usually added to each plate when served and it is slowly cooked by the warm soup, similar toegg drop soup.   It is a very popular dish in fondas around downtown Mexico City, especially inTepito.
There is another variation of migas - "migas a la mexicana" - which includes additional ingredients; diced white onion, slicedjalapeño, orserrano pepperand diced freshtomato. These ingredients together represent the colors of theflag of Mexico. Green from the jalapeño or serrano, white from the onion, and red from the tomato.
Migas are typically served withrefried beans, and corn or flour tortillas may be used to enfold all of the ingredients intotacos. Migasbreakfast tacosare popular in Texas.
In some areas, it may have been traditionally eaten duringLent.