Spanish Migas with Fried Eggs

Name: Spanish Migas with Fried Eggs
Yield: Serves 4 to 6
Cuisine: Europe, Spanish & Portuguese
Ingredients: 1/3 cup, water, plus extra as needed; 1 teaspoon, table salt, divided; 1 teaspoon, smoked paprika, divided; 5 (¾-inch-thick) slices rustic,, crusty bread (9 ounces), bottom crust removed, cut into ½- to ¾-inch cubes (5 cups); 6 , large eggs; 1/4 cup, extra-virgin olive oil; 6 ounces, Spanish-style chorizo sausage, halved lengthwise and sliced ¼ inch thick; 2 slices, thick-cut bacon, cut into ½-inch pieces; 4 , garlic cloves, smashed and peeled; 2 , Cubanelle peppers, stemmed, seeded, and cut into ½-inch pieces; 1 , red bell pepper, stemmed, seeded, and cut into ½-inch pieces; 1/2 teaspoon, sherry vinegar; 1 tablespoon, minced fresh parsley, divided

Main Courses
Europe
Spanish & Portuguese
Eggs & Dairy
Meat
Eggs
Pork
Breakfast & Brunch

By Andrew Janjigian ･ Appears in Cook's Illustrated July/August 2020, America's Test Kitchen TV

This hearty one-dish meal takes leftover bread from stale to sublime.

SERVES 4 to 6

TIME 1 hours

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