Name: Spanish Style Migas with Fried Eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 4 thick slices day-old rustic-style white bread; Pinch salt, plus more to finish; 4 slices thick cut bacon (3 to 4 ounces), cut into 1-inch pieces; 3 ounces (about 1/2 cup) dry-cured chorizo, cut into cubes; 1/2 teaspoon smoked paprika, plus more to finish; 2 whole cloves garlic, peeled; 1 onion, finely chopped; 1 yellow bell pepper, seeded and diced; 3 medium globe tomatoes, diced; 8 ounces asparagus, cut into 1-inch pieces (peeling optional); 4 teaspoons olive oil; 4 eggs; 2 tablespoons fresh parsley, chopped; Freshly ground black pepper, to finish

1 Cut off the bottom crust if the bread is very hard and tear the bread into small pieces. Spread the cubed bread onto a cutting board and sprinkle it lightly with a pinch of salt. Using a sprayer bottle, mist the bread with water until it is damp but not soggy. If you don’t have a sprayer, use your fingers to sprinkle lightly with water. Cover with a clean, dampened dishtowel and set aside while you cook the meat and vegetables.

2 In a large skillet over medium heat, add the bacon to the pan and cook, stirring often for 3 to 4 minutes, or until crisp. Stir in the chorizo and 1/2 teaspoon of paprika and cook for 1 minute. With a slotted spoon, transfer the meat to a plate. Leave the bacon fat in the pan.

3 Line a plate with a paper towel and set it next to the stove. Add the garlic cloves to the pan and cook over medium heat for 30 to 45 seconds, or until they start to sizzle and turn golden. With a slotted spoon, remove the garlic from the pan and discard. Add the bread cubes to the pan and cook, stirring and turning the bread in the bacon fat for 4 to 5 minutes, or until it is golden and crisp. Transfer to the paper towel lined plate. You can fry the bread cubes ahead; just store them in a container with a lid and keep at room temperature for up to 2 days.

4 Add the onions and peppers to the pan and cook, stirring often until they are soft and starting to brown. Add the tomatoes and asparagus, cover the pan, and cook until the tomatoes soften, and the asparagus is tender, about 4 minutes. Add water, 1 tablespoon at a time, if the vegetables seem dry. Taste and add more salt, if you like.

5 In a separate large non-stick skillet over low heat, add the olive oil and heat for 1 minute. Crack the eggs into the skillet and cover the pan with a lid. Cook, covered, for 1 1/2 to 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the lid.

6 Spoon the vegetables, bacon and chorizo into warm, shallow bowls. Slide a spatula directly under the yolk when removing the eggs from the pan.