Start by preparing the bread. It should be thoroughly dried out—firm enough to crumble by hand. Tear or crush the bread into coarse crumbs and place them in a large mixing bowl. Sprinkle with about 1 cup of water, just enough to moisten without soaking. Mix gently and set aside for 1 hour to allow the crumbs to soften slightly while maintaining texture.

Slice the chorizo into small, even pieces. Leave the garlic cloves unpeeled, but lightly crush them with the flat side of a knife to release their aromatic oils.

Heat the olive oil in a wide, heavy-bottomed skillet over medium heat. Add the crushed garlic and sauté briefly—just until golden and fragrant—then remove and set aside.

Add the sliced chorizo to the same oil and fry until browned and sizzling, allowing it to release its smoky, spicy oils into the pan. Once cooked, remove the chorizo and reserve it with the garlic.

Now, add the moistened breadcrumbs to the pan, stirring continuously to coat them in the rich, flavorful oil. Sauté for about 3 to 4 minutes until the crumbs begin to toast and turn golden. Sprinkle in the paprika and stir for another minute to evenly distribute the spice and enhance its aroma.

Return the garlic and chorizo to the pan, mixing everything together thoroughly. Remove from heat and let the dish rest for 3 to 4 minutes so the crumbs can soak up the flavors and reach their perfect rustic consistency.

In a separate skillet, fry the eggs sunny-side up, keeping the yolks runny and the whites just set.

To serve, spoon the hot migas into individual bowls or clay dishes, and top each serving with a fried egg. The velvety yolk adds a creamy richness that ties the dish together beautifully.

Hearty, flavorful, and deeply satisfying—this shepherd’s dish transforms humble ingredients into something unforgettable.