Migas

• 1 stale baguette or French or Italian loaf, 8 to 12 ounces, sliced
• 1/4 cup extra virgin olive oil, or more as needed
• 1/2 pound dried chorizo, more or less, cut into quarter-sized pieces about 1/4 inch thick
• 1/4 cup roughly chopped garlic
• Salt and black pepper to taste

1. Soak the bread in water to cover until soft, just a few minutes, then squeeze out the water and wring the bread as dry as possible in a towel.
2. The drier you get it, the quicker the cooking time.
3. You can start cooking while the bread is soaking: Put the oil in a large skillet, preferably nonstick, over medium-high heat.
4. Add the chorizo slices and cook, stirring occasionally, until browned, about 5 minutes.
5. Add the garlic and cook, stirring occasionally, until it begins to soften, another 5 minutes or so.
6. Add the squeezed-out bread and continue to cook, stirring infrequently, until the bread begins to brown, 10 to 15 minutes.
7. If the mixture becomes dry before the bread browns, add a bit more olive oil.
8. Season with a bit of salt and a lot of pepper and serve.

baguette, extra virgin olive oil, chorizo, garlic, salt

Taken from www.epicurious.com/recipes/food/views/migas-385682 (may not work)