Campfire Skillet Migas with Chorizo, Eggs and Charred Peppers

Set a cast-iron skillet over campfire coals or a griddle until medium-hot. Sprinkle the torn bread with a few tablespoons of water and let it sit 10 minutes so the crumbs soften slightly.

Serves 4

Ingredients

• 4 cups day-old crusty bread, torn into rough 1-inch pieces
• 8 oz fresh Spanish chorizo, casings removed
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 6 large eggs, lightly beaten
• 4 cloves garlic, thinly sliced
• 1/4 cup olive oil
• 1 teaspoon smoked paprika (pimenton)
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Set a cast-iron skillet over campfire coals or a griddle until medium-hot. Sprinkle the torn bread with a few tablespoons of water and let it sit 10 minutes so the crumbs soften slightly.
2. Add the olive oil and sliced garlic to the skillet and fry gently until the garlic is fragrant and pale gold, about 1 minute.
3. Add the dampened bread and toss constantly until the pieces turn crisp and deeply golden, 6 to 8 minutes; stir in the smoked paprika.
4. Push the bread to one side, add the crumbled chorizo and bell peppers, and cook until the chorizo renders its red oil and the peppers char at the edges, about 5 minutes.
5. Fold the bread, chorizo and peppers together so every crumb is coated in the paprika oil.
6. Pour the beaten eggs over the top and stir slowly until just set and creamy, about 2 minutes.
7. Season with sea salt and black pepper, scatter with parsley, and serve straight from the pan with extra bread.
8. Migas began as a thrifty shepherd's breakfast across Spain's interior, a way to revive stale bread over an open fire. Cooked at a campsite today it keeps that same spirit: humble ingredients, a hot pan, and a crowd gathered close as the coals glow at dawn.

Nutrition (estimated, per serving)

• Calories: 520 kcal
• Protein: 24g
• Fat: 34g
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 4g
• Sodium: 880mg