Tara’s Spanish Migas With fried Eggs

Ingredients

1/3 cup water plus extra as needed

1 tsp salt, divided

1 tsp paprika

5 (3/4 inch thick) slices rustic crusty bread (9 oz) bottom crust removed, cut into 1/2 inch cubes (5 cups)

6 large eggs

1/4 cup olive oil

6 oz Spanish style chorizo sausage halved lengthwise and sliced 1/4 inch thick

2 slices thick cut bacon cut into 1/2 inch pieces

4 garlic cloves, smashed

2 Cubanelleor Anaheim peppers (stemmed, seeded and cut into 1/2 inch pieces)

1 red bell pepper, stemmed, seeded and cut into 1/2 inch pieces

1/2 tsp sherry vinegar

1 tbsp minced fresh parsley, divided

Directions

Whisk water, 1/2 tsp salt, 1/2 tsp paprika in large bowl until salt dissolved. Add bread and knead gently with hands until liquid is absorbed and 1/2 of bread dissolves into smaller pieces.
Crack 3 eggs into a small bowl, repeat with remaining 3 eggs in a 2nd small bowl
Heat oil, chorizo, bacon, and garlic in a skillet over medium heat. Stirring frequently, 6-8 minutes. Using a slotted spoon remove chorizo, bacon and garlic (discard garlic)
Reserve 2 tbsp fat. Pour remaining fat over bread mixture and toss to combine.
Add bread mixture to skillet and cook over medium high heat, stirring frequently until small pieces are crisp and browned (12-15 minutes) then return to now empty bowl
Add 1 tbsp of reserved fat, cubanelle and red peppers. Add remaining salt and paprika. Cook until peppers are softened (3-5 minutes)
Return chorizo mixture to skillet until heated thru (30 seconds) sprinkle with vinegar and 2 tbsp parsley and toss to combine. Transfer to bread mixture and toss to combine.
Transfer to wide serving bowl
Heat remaining 1 tbsp reserved fat to non stick skillet. Working quickly pour 1 bowl of eggs in one side of skillet and the other bowl in the other side.
Cover and cook 1 minute. Remove skillet from heat and let sit, covered for 45 seconds for runny yolks, 60 seconds for soft set yolks, 2 minutes for medium yolks
Transfer eggs on top of migas, sprinkle with remaining 1 tsp parsley and serve

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