Migas refer to Spain's breakfast dish of fried breakcrumbs that is flavored with bacon, garlic and peppers. Alternately, Migas is a dish in which stale bread is cubed and then fried in either olive oil or lard. The bread forms croutons. These croutons are then tossed with garlic and sausage meat and cooked. This is one of the more filling, succulent dishes in Andalusia. Migas are a traditional dish in Spanish cuisine. Originally eaten as a breakfast that made use of leftover bread or tortillas, today Migas 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 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.

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