Migas

Christian

8 large eggs

kosher salt

3 oz cured chorizo, halved lengthwise and thinly sliced crosswize

3 Tablespoons extra-virgin olive oil, divided

2½ Cups ½-inch rustic bread cubes

1 medium red onion, fully chopped

2 garlic cloves, thinly sliced

¼ teaspoon sweet paprika

¼ teaspoon cayenne pepper

4 Cups lightly packed coarsley chopped lacinato kale (about 3 ounces)

Ground black pepper

In a medium bowl, whisk the eggs and ½ teaspoon salt. In a 12-inch nonstick skillet over medium, cook the chorizo, stirring frequently, until browned and crisp, 2 to 5 minutes. Use a slotted spoon to transfer the chorizo to a medium bowl, leaving any fat in the pan.

Add 2 tablespoons of the oil to the skillet and return to medium-high. Add the bread and a pinch of salt ad cook, stirring and tossing frequently. Transfer to the bowl with the chorizo.

Return the skillet to medium heat and add the remaining 1 Tablespoon of oil, theonion, garlic, paprika, cayenne, if using, and ¼ teaspoon salt. Cook, stirring freuqently, until the onion and garlic are softened and lightly browned, 3 to 5 minutes. If the garlic darkens too fast, reduce the heat. Add the kale and cook until wilted but still bright green, 1 to 2 minutes.

Whisk the eggs to recombine, then pour into the skillet and immediately reduce the heat to low. Cook, stirring and scraping the edges until barely set, about 1 minute. Stir in the bread and chorizo. Cook to desired consistency, 30 to 90 seconds. Taste and season with salt and pepper.

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