Migas Extremeñas with Fried Eggs

Ingredients

• 10 oz day-old country bread, torn into pea-size crumbs
• 4 Eggs
• 5 oz Spanish chorizo, diced
• 4 oz pancetta, diced
• 6 cloves garlic, unpeeled and smashed
• 5 tbsp olive oil
• 1 tsp sweet pimentón
• 3 tbsp water
• Salt

Method

1. Sprinkle the bread crumbs with the water and a pinch of salt, toss, then wrap in a damp towel and leave 30 minutes if you have the time. Slightly humid crumbs fry crisp instead of shattering to dust.
2. Fry the chorizo, pancetta, and garlic cloves in the olive oil over medium heat until the fat runs orange and everything is browned, 8 minutes. Lift the meat and garlic out.
3. Add the crumbs to the flavored fat and stir almost continuously for 12–15 minutes over medium-low. They go from soft, to sandy, to individually crisp and golden — do not rush the middle stage.
4. Sprinkle in the pimentón off the heat, toss, then fold the meat and garlic back in.
5. Fry the Eggs in a separate pan until the edges are lacy and the yolks glossy, then slide them on top of the migas and break them into the crumbs at the table.