Migas was born on the harsh Spanish plains, created by the shepherds who sometimes had little more than stale bread, wild garlic, olive oil, and, if they were lucky, peppers. Even today, shepherds out with their flocks will cook up huge batches of migas over an open fire in a giant pan that looks like a cross between a paella pan and a wok. Our version makes individual portions with the luxurious addition of chorizo and fried eggs. The eggs must be cooked quickly and efficiently; you may want to practice a couple of times before you make the dish for company. Think of our version of migas as an Old World predecessor of huevos rancheros.
To make the migas:
Beverage pairing: Bodegas Lan Reserva Rioja, Spain. The hunger-busting combination of chiles, eggs, and chorizo wants a wine with quaffability, but enough character to be interesting. A red wine with earthiness, fruit, spice, and not too much complexity fits the bill, and such a wine can be found in Spain, where this dish also comes from. This Rioja has all that, and is juicy and delicious. Serve at cellar temperature.