Migas with Smoked Paprika and Tomato Sauce

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Crisp bread crumbs simmered in a savory tomato sauce with smoked paprika and olives—evoking the vibrant flavors of Madrid's market stalls. This Spanish-inspired vegetarian recipe, ready in about 35 minutes, pairs day-old crusty bread, extra-virgin olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups day-old crusty bread
• 3 tbsp extra-virgin olive oil
• 1 medium onion
• 2 cloves garlic
• 1/2 tsp smoked paprika
• 1 large tomato
• 1/4 cup green olives
• 1/4 tsp sea salt
• 1/8 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Tear bread into 1/2-inch pieces. Heat 2 tbsp olive oil in a large skillet over medium heat. Add bread and cook, stirring frequently, for 8-10 minutes until golden and crisp.
2. Step 2: Remove bread, set aside. Add remaining 1 tbsp olive oil to skillet. Sauté diced onion for 5 minutes until soft. Add minced garlic and smoked paprika, cooking for 1 minute until fragrant.
3. Step 3: Stir in diced tomato, then cook for 3-4 minutes until tomato breaks down. Return crispy bread to skillet, add olives, salt, and pepper, and toss until heated through and coated.