Dairy-Free Migas with Chorizo and Eggs

Instructions

1. 1Cut the 6 cups of stale bread into 1.27 cm cubes.
2. 2Remove the about 225 g of dairy-free Spanish chorizo from its casing and crumble it into bite-sized pieces.
3. 3Dice the 1 medium red bell pepper and the 1 medium green bell pepper into 1.27 cm pieces. Mince the 2 cloves of garlic.
4. 4Heat the 4 tablespoons of extra virgin olive oil in a large 30.48 cm skillet over medium heat, about 175°C.
5. 5Add the crumbled chorizo to the hot skillet and cook, stirring occasionally, until it is browned and crispy, about 5-7 minutes. Do not drain the fat.
6. 6Add the diced red bell pepper, green bell pepper, and minced garlic to the skillet with the chorizo. Cook, stirring frequently, until the peppers are softened, about 5 minutes.
7. 7Add the 6 cups of cubed stale bread to the skillet. Cook, stirring frequently, until the bread cubes are golden brown and crispy on all sides, about 8-10 minutes. The bread should sound crisp when stirred.
8. 8Push the chorizo and bread mixture to one side of the 30.48 cm skillet. Crack the 6 large eggs into the empty space. Cook the eggs until they reach your desired doneness, about 2-4 minutes for runny yolks or longer for firmer eggs.
9. 9Season the entire dish with salt and black pepper to taste. Serve immediately.

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