Migas

Preparing the ingredients:

1. 1Remove the crust from the bread, then cut the crumb into cubes about 2 cm on each side.
2. 2Cut the chorizo in half lengthwise, then slice it into pieces about 1/2 cm thick.
3. 3Cut the bacon into pieces of 1.5 cm.
4. 4Cut the cubanelle pepper and red bell peppers into pieces of 1 cm.
5. 5Finely chop the fresh parsley.
6. 6Peel the garlic cloves and crush them.

Preparing the migas:

1. 7In a large bowl, whisk the water with 1/2 teaspoon of salt and 1/2 teaspoon of paprika until the salt is fully dissolved.
2. 8Add the bread, then gently knead by hand until the liquid is absorbed.
3. 9Set aside.
4. 10Crack the eggs into a bowl and set aside.
5. 11In a large 30 cm pan, heat the oil with the chorizo, bacon, and garlic over medium heat.
6. 12Stir regularly until the bacon fat has rendered and the pieces start to lightly brown at the edges, about 8 minutes.
7. 13Using a slotted spoon, transfer the chorizo and bacon to a medium bowl.
8. 14Remove and discard the garlic.
9. 15Take 2 tablespoons of the fat and set aside.
10. 16Pour the rest of the fat over the bread mixture and mix well.
11. 17Transfer the bread to the empty pan and sauté over medium-high heat, stirring regularly, until the pieces are nicely browned outside, for 12 to 15 minutes.
12. 18Put the bread back in the bowl.
13. 19Add to the pan 1 tablespoon of the reserved fat, the cubanelle and sweet peppers, 1/2 teaspoon of salt, and 1/2 teaspoon of paprika.
14. 20Sauté over high heat until the peppers are tender, for 3 to 5 minutes.
15. 21Add the chorizo-bacon mixture and sauté for 30 seconds, stirring, until everything is hot.
16. 22Add the vinegar and 2 teaspoons of chopped parsley, then mix carefully.
17. 23Pour everything into the bowl with the bread and mix well.
18. 24Transfer to a large serving dish.

Cooking the eggs and finishing the dish:

1. 25Heat the last reserved tablespoon of fat in the empty pan over medium-high heat and spread it evenly.
2. 26Gently pour the bowl of eggs into the pan.
3. 27Cover immediately and cook for 1 minute.
4. 28Remove from the heat and let sit covered for 1 minute, until the yolks are lightly set.
5. 29Place the eggs on top of the migas, sprinkle with the remaining parsley, and serve immediately.