Printed September 1, 2026
Pizza Migas with Chorizo and Eggs
Cold, sad pizza gets torn into pieces and fried into crispy Spanish migas, then topped with eggs. Breakfast meets late-night leftovers in spectacular fashion.
Ingredients
- 3-4 slices leftover pizza (any variety)
- 4 large eggs
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- 1/2 teaspoon smoked paprika
- Fresh parsley, chopped
- Optional: chorizo, bell peppers, or other pizza toppings
- Salt and black pepper to taste
- Hot sauce for serving
Preparation
Migas, the Spanish and Portuguese dish of fried breadcrumbs, proves that crispy carbs are universally beloved. Traditional migas use day-old bread, but why not pizza? The crust provides structure, while the cheese and toppings add savory complexity you'd never get from plain bread.
This is hangover food elevated to an art form—crispy, garlicky, topped with runny eggs, and infinitely better than eating cold pizza over the sink.
Preparation
- Tear or cut the leftover pizza into rough 1-inch pieces, including crust, cheese, and toppings.
- Heat olive oil in a large skillet over medium-high heat. Add garlic slices and cook until just golden (about 1 minute).
- Add the torn pizza pieces to the pan. Sprinkle with smoked paprika.
- Fry, tossing occasionally, until the pieces are crispy and golden—about 5-7 minutes. The cheese should be re-melted and parts of the crust should be crunchy.
- If using raw chorizo or peppers, add them early in the frying process to cook through.
- Push the pizza migas to the sides of the pan, creating wells in the center.
- Crack eggs into the wells and season with salt and pepper.
- Cover the pan and cook until eggs are set to your liking (2-3 minutes for runny yolks).
Serve directly from the pan, garnished with fresh parsley and hot sauce. Each forkful should combine crispy pizza bits with rich, runny egg yolk. It's messy, it's indulgent, and it's exactly what leftover pizza should aspire to become.
