Spanish Migas

Ingredients

• 1/3 cup water, plus extra as needed
• 1 teaspoon table salt, divided
• 1 teaspoon smoked paprika, divided
• 5 (3/4-inch-thick) slices rustic, crusty bread (9 ounces), bottom crust removed, cut into 1/2" to 3/4-inch cubes (5 cups)
• 6 cup extra-virgin olive oil
• 6 ounces Spanish-style chorizo sausage, halved lengthwise and sliced IA inch thick slices thick-cut bacon, cut into 1/2-inch pieces
• 4 garlic cloves, smashed and peeled
• 2 Cubanelle or 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 teaspoon sherry vinegar
• 1 tablespoon minced fresh parsley, divided

Directions

1. Whisk teaspoon salt, and 1/2 teaspoon paprika in large bowl until salt is dist.4c Add bread and knead gently with your hands until liquid is absorbed hail of bread has broken down into smaller pieces. If bread does not break down, add extra water, 1 tablespoon at a time, and continue to knead until you have mix of bigger and smaller pieces interspersed with a few crumbs. Set aside. Crack 3 eggs into small bowl. Repeat with remaining 3 eggs and second small bowl. Set eggs aside.
2. Heat oil, chorizo, bacon, and garlic in 12-inch nonstick skillet over medium heat, stirring frequently, until bacon fat is rendered and bacon is just beginning to crisp at edges, 6 to 8 minutes. Using slotted spoon, transfer chorizo and bacon to medium bowl; discard garlic. Reserve 2 tablespoons fat. Pour remaining fat over bread mixture and toss to combine. Add bread to now-empty skillet and cook over medium-high heat, stirring frequently, until smallest pieces are browned and crisp throughout and larger pieces are crisp on exterior and moist within, 12 to 15 minutes. Return bread mixture to now-empty bowl.
3. Add 1 tablespoon reserved fat, Cubanelle and bell peppers, remaining 11/2 teaspoon salt, and remaining 1/2 teaspoon paprika to now-empty skillet. Cook over high heat until peppers are softened and slightly blistered, 3 to 5 minutes. Return chorizo mixture to skillet with peppers and cook, stirring frequently, until heated through, about 30 seconds. Sprinkle with vinegar and 2 teaspoons parsley and toss to combine. Transfer to bowl with bread and toss to combine. Transfer to wide serving bowl.
4. Heat remaining 1 tablespoon reserved fat in now-empty skillet over medium-high heat until shimmering. Working quickly, pour 1 bowl of eggs in 1 side of skillet and second bowl of eggs in other side. Cover and cook for 1 minute. Remove skillet from heat and let sit covered, for 15 to 45 seconds for runny yolks (white around edge of yolk will be barely opaque), 45 to 60 seconds for soft but set yolks, and about 2 minutes for medium-set yolks. Transfer eggs to top of migas, sprinkle with remaining 1 teaspoon parsley, and serve.

Original Recipe