Migas De Pastor

Name: Migas De Pastor
Ingredients: 16 ounces artisan bread stale, crust removed and cut into small cubes; 1 teaspoon sea salt; 6 tablespoons olive oil; 4 garlic cloves crushed; 1 1/4 cups prosciutto diced, di Parma; 1 tablespoon spanish paprika smoked; 1/4 cup parsley thinly sliced; 8 eggs 1 per portion; crisps Prosciutto

9 ingredients

5 steps

Ingredients

16 ounces artisan bread stale, crust removed and cut into small cubes
1 teaspoon sea salt
6 tablespoons olive oil
4 garlic cloves crushed
1 1/4 cups prosciutto diced, di Parma
1 tablespoon spanish paprika smoked
1/4 cup parsley thinly sliced
8 eggs 1 per portion
crisps Prosciutto

Directions

1

Cut the bread the day before you want to use it and place it in a bowl. In a small bowl, combine 1/4 cup of water with 1 teaspoon of salt and stir until the salt has dissolved. Sprinkle some of the salted water over the bread cubesm then let them sit over night.
2

The following day, crumble the bread cubes with your fingers. Heat the oil in a cast-iron skillet over low heat. Add the garlic and prosciutto and cook slowly until the garlic just begins to brown. Add the breadcrumbs and paprika and fry until golden. When the breadcrumbs are fried and golden, stir in the parsley and let the mixture cook a few more minutes.
3

My twist
4

Put a medium pot filled with water, on meduim high fire, add salt an a tablespoon of vinegar. Crack the egg into a ramenkin. When the water is boiling, with the help of a spoon, make a whirl on the water and put the egg in the middle of it. Cook for 2 minutes for a runny poached egg.
5

I had a little prosciutto left from the package I bought, so I placed some parchement paper on a baking tray, lay on it the prosciutto and cook it on a 350 F oven for 15 minutes to make some prosciutto crisps.