If you always end up with left over bread this is a really tasty way to use it up.
This dish apparently started with poor shepherds in Spain and Portugal. I like recipes that allow you to use up what’s available and this is perfect for using up scraps of streaky bacon, ham or other smokey meats or cold cuts
This dish does use a lot of oil, which is why I’ve included it amongst the poor filth recipes. It’s quick, easy to make and tastes great. I like for breakfast/brunch with fried eggs. It also makes a fantastic hangover cure.
500 Grams Stale bread (broken into chunks of various size, but not as small as breadcrumbs)
1 Onion (cut into fine slices)
2-3 Cloves of garlic
50 Grams Chorizo (peeled and sliced)
1 Red pepper (cut into 1cm strips)
50 Grams Streaky bacon or other left over meat or cold cuts (cut into 2cm slices)
1 Tsp Smoked paprika
2-3 Tbsp Olive oil
- Heat a large high sided pan and add the chorizo, and streaky bacon until it starts to crisp up. Remove from the pan and set to one side
- Add the onion, garlic, red pepper and paprika to the pan and cook in the juices released from the chorizo and bacon until the onion becomes translucent
- Add some oil to the pan and then add the stale bread chunks. Fry until the bread starts to brown, stirring regularly so it doesn’t burn
- Add the meat back to the pan and stir well
- Serve with fried eggs.