Migas con Huevos with Tuna and Summer Squash

Serves: 2 to 4 • Time: 15 minutes

Traditional Migas con Huevos are a great way to use up leftover stale bread. Jamie Bissonnette, curator of the Spain Box, updates the classic dish with canned tuna and raw summer squash. 

Migas con Huevos
© Abigail Austin


  • 2 oz. bread, torn into small pieces
  • 2 oz. extra-virgin olive oil
  • 1 garlic clove, peeled and crushed
  • 2 small summer squash (about 4 oz.), such as pattypan or yellow zucchini, thinly sliced
  • 4 eggs
  • 4 oz. canned tuna with its brining liquid
  • 3 Tbsp. tumaca sauce
  • 1 shallot, thinly sliced
  • Paprika, for garnish


1. In a skillet over moderate heat, heat 1 oz. olive oil. Add the bread and garlic and toss with a wooden spoon until toasted until crisp. Transfer the bread (migas) to a paper-towel lined plate to drain.

2. Add the squash and cook over low heat for 2 minutes. Add the shallot and eggs, season with salt and pepper, and stir. As the eggs become fluffy, add the remaining olive oil and liquid from the tuna can.

3. Transfer the eggs to a warm serving plate. Distribute the migas and tumaca sauce over the eggs, crumble the tuna over the top, and sprinkle with paprika.


[shopify embed_type=”collection” shop=”try-the-world.myshopify.com” product_handle=”magazine-migas”]


Jamie Bissonnette is the curator of the Spain Box. He is a 2014 James Beard Award winner, and the chef-owner of Coppa, an Italian wine bar in Boston, and the acclaimed tapas restaurant Toro in Boston and New York.

Jamie Bissonnette

Comments are closed.