Migas (Egg-Free)

Ingredients

• 6 cups Stale Bread
• 8 oz Chorizo
• 1 medium Red Bell Pepper
• 3 cloves Garlic
• 3 tbsp Olive Oil
• 1 tsp Smoked Paprika
• 2 tbsp Flaxseed Meal
• 6 tbsp Water
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1In a small bowl, combine the 2 tablespoons of Flaxseed Meal with the 6 tablespoons of Water. Stir well and let it sit for 5 minutes to thicken.
2. 2Place a 12-inch skillet over medium heat (350°F/175°C). Add the 3 tablespoons of Olive Oil.
3. 3Add the 8 ounces of Chorizo to the hot skillet. Cook, stirring occasionally, until the chorizo is browned and has released its fat, about 5-7 minutes.
4. 4Add the 1 medium Red Bell Pepper, cut into 1/2-inch pieces, and the 3 cloves of Garlic, minced, to the skillet. Cook, stirring frequently, until the bell pepper is softened, about 5 minutes.
5. 5Add the 6 cups of Stale Bread, torn into bite-sized pieces, to the skillet. Toss the bread with the chorizo, bell pepper, and garlic to coat it in the rendered fat and oil.
6. 6Stir in the 1 teaspoon of Smoked Paprika, the 1/2 teaspoon of Salt, and the 1/4 teaspoon of Black Pepper. Cook for 1 minute, stirring constantly, until fragrant.
7. 7Pour the thickened flaxseed mixture over the bread and chorizo mixture in the skillet. Stir everything together to combine. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and the bread has softened slightly.
8. 8Serve the Migas immediately.

Substitutions

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