Non-stick Frying Pan - A versatile pan perfect for cooking eggs and preparing migas without the food sticking to its surface.
Chef's Knife - Essential for slicing serrano ham and manchego cheese, as well as any additional ingredients you might need on hand.
Cutting Board - A sturdy cutting board is crucial for safely preparing your food items with the chef's knife.
Mixing Bowls - Useful for combining ingredients like green olive relish and any additional components of your recipe.
Whisk or Fork - Ideal for beating eggs to prepare them according to your dish's requirements.
Measuring Cups and Spoons - For accurately measuring ingredients, ensuring the perfect balance in flavor.
Can Opener - While not directly used in this recipe, it might be handy if you choose to include canned green olives as part of your relish or other components.
Spatula - Useful for flipping eggs and cooking migas without sticking or breaking them apart.
Oven Mitts - Necessary for safely handling hot pans and dishes during the preparation process.
Food Storage Containers (if applicable) - For storing leftovers, ensuring your meal stays fresh for later consumption.
1/4 cup chopped pitted brine-cured green olives
1/4 cup chopped drained roasted red bell pepper from jar
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh oregano
2 tablespoons extra-virgin olive oil
2 small garlic cloves, pressed
4 3/4-inch-thick slices pain rustique or ciabatta, cut into 3/4-inch cubes (about 4 generous cups)
1 tablespoon extra-virgin olive oil
1 tablespoon Sherry wine vinegar
1/4 cup finely chopped shallots
4 cups (lightly packed) arugula leaves
4 cups (lightly packed) torn baby frisée
Fleur de sel or coarse kosher salt
1 tablespoon extra-virgin olive oil
4 large eggs
4 ounces very thinly sliced Manchego cheese*
4 very thin slices Serrano ham or prosciutto
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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