Migas

Method

Cube the day-old bread into small pieces, roughly 1cm. Heat the olive oil in a large frying pan and slice the garlic, frying until fragrant but not browned. Add the bread cubes and toast over medium heat, stirring frequently for about 10 minutes until golden and crispy. Dice the jamón and peppers, then add to the pan with paprika, salt and pepper, stirring well. Once everything is hot and the peppers have softened slightly, create four wells in the mixture and crack an egg into each. Cover and cook for 3-4 minutes until the eggs are set to your liking. Serve immediately whilst the bread remains crispy.