Migas (pronounced [ˈmiɣas]) are a traditional dish in Spanish cuisine and Portuguese cuisine. Originally eaten as a breakfast that made use of leftover bread or tortillas, today migas, literally translated as "crumbs," are a fashionable first course served for lunch and dinner in restaurants in Spain. Some historical sources associate the origins of this dish to North African Couscous.The term migas also refers to a dish in Tex-Mex cuisine, consisting of scrambled eggs mixed with strips of corn tortilla.
The ingredients of migas vary across the provinces of Spain. In Extremadura, this dish includes day-old bread soaked in water, garlic, pimentón, olive oil, and contains spinach or alfalfa; often served with pan-fried pork ribs. In Teruel, Aragon, the migas include chorizo and bacon, and are often served with grapes. In La Mancha, the migas manchegas are of a more elaborate preparation, but contain basically the same ingredients as the Aragonese migas. In Andalucia migas are often eaten the morning of the matanza (butchery) and are served with a stew including curdled blood, liver, kidneys and offal, traditionally eaten right after butchering a pig, a sheep or a goat. The migas are often cooked over an open stove or coals.