Spanish Migas with Fried Egg

Cut the stale bread into small, 1/2-inch cubes. If the bread is very dry, lightly sprinkle it with 2 tablespoons of water and toss to moisten slightly, then set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced chorizo and cook for 3-5 minutes, stirring occasionally, until crispy and its fat has rendered. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the skillet.

Add the remaining 2 tablespoons of olive oil to the skillet. Add the bread cubes and cook over medium heat for 8-10 minutes, stirring frequently, until golden brown and crispy. This is the 'migas' base.

Stir in the minced garlic and smoked paprika. Cook for 1 minute more, until fragrant, being careful not to burn the garlic. Return the cooked chorizo to the skillet and mix well. Season with salt and black pepper.

In a separate small skillet, fry the 4 eggs to your desired doneness (sunny-side up or over easy are traditional for migas).

Divide the migas mixture among four plates and top each serving with a fried egg. Serve immediately.