In the traditional cuisine of all Countries we can find recipes to recycle and use old, dried bread, mixing it with fresh elements (vegetables, meat), or using it as an ingredient (in stuffing or meat balls/loaves).

This is a Spanish recipe that uses bread to cook up a new dish. “Migas” means “crumbs”.

According to tradition, this is a recipe for rainy days: dried bread was exposed to the rain to damp it.

1. Cut the bread in small cubes; put them in cool water and soak briefly; drain and squeeze them so that they’re soft but not mushy.
2. In a skillet, warm up some olive oil with garlic (you can remove it when cooked if you prefer); add pork belly (diced), peppers, (each family has its own version, you can decide to add more vegetables here); add the bread cubes and start stirring. The main secret of this simple recipe is to keep on stirring so that the bread mixes up with all other ingredients and becomes crispy without burning; this will take approximately 30 minutes.

You can add on top sausages, chorizo, or serve it with anchovies  or a fried egg on top.