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Tom Daley's migas

Tom Daley / 27 May 2022

Put stale bread to good use by turning it into this delicious Spanish breakfast or brunch with sliced chorizo, scrambled egg and peppers.

A plate of migas

Preparation time

5 minutes

Cooking time

20 minutes




  • 100g cooking chorizo, sliced
  • 75g leftover bread (sourdough works well here), torn into 1.5cm cubes
  • 1 tbsp olive oil
  • 1 small onion, finely sliced
  • 1 red pepper, finely sliced
  • 4 large British Lion eggs
  • 1 small handful parsley, roughly chopped


1. Heat the chorizo in a large frying pan over medium-high heat and cook for 3-5 minutes, until crisp.

2. Remove with a slotted spoon, leaving behind any oil in the pan.

3. Add the bread to the pan and cook for 2-3 minutes until crisp. Remove from the pan and set aside.

4. Reduce the heat to medium and heat the olive oil in the same pan and add the onion and red pepper. Cook for 7-10 minutes until softened.

5. Beat the eggs in a medium jug and add them to the pan. Cook the eggs, stirring frequently, until just cooked, around 2-3 minutes. Stir through the chorizo and crisp bread and parsley and season to taste. Divide the eggs between two plates and serve.

Looking for more breakfast inspiration? Try one of our other breakfast and brunch recipes, including huevos rancheros, Turkish menemen and shakshuka


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.