Another migas recipe - this one for dessert! Taking the Spanish stir-fried bread crumbs in a new direction, subbing blueberries (which don't exist in Aragón at least!) for the grapes and cinnamon for the paprika. Five ingredients, five minutes, and you'll have a flavorful dish in front of you. Use dark chocolate chips and it's vegan.Blueberry Dessert Migas
For two servings:
2 slices white bread, grated
1 generous teaspoon cinnamon
1/2 tablespoon olive oil, more or less
1/2 cup blueberries
2 tablespoons chocolate chips (or shavings if you are feeling fancy)
1. Heat olive oil over medium heat in a skillet. Add cinnamon and bread crumbs. Stir until bread crumbs are golden but still soft.
2. Remove to plate and sprinkle the chocolate chips and blueberries on the hot migas. Let sit for a minute and the chocolate chips and definitely shavings will melt, then serve!
1 generous teaspoon cinnamon
1/2 tablespoon olive oil, more or less
1/2 cup blueberries
2 tablespoons chocolate chips (or shavings if you are feeling fancy)
1. Heat olive oil over medium heat in a skillet. Add cinnamon and bread crumbs. Stir until bread crumbs are golden but still soft.2. Remove to plate and sprinkle the chocolate chips and blueberries on the hot migas. Let sit for a minute and the chocolate chips and definitely shavings will melt, then serve!
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