Spanish Migas with Fried Eggs

Place the torn stale bread pieces in a large bowl and sprinkle with 2 tablespoons of water. Toss gently to moisten slightly, then set aside for 5 minutes.

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the sliced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.

Add the moistened bread pieces to the skillet. Cook, stirring frequently, for 10-12 minutes, or until the bread is golden brown and crispy.

Stir in the smoked paprika, salt, and black pepper. Continue to cook for another 1 minute, ensuring the paprika is well distributed.

Remove the migas from the skillet and set aside on a plate.

In the same skillet, add the remaining 2 tablespoons of olive oil. Heat over medium-high heat.

Crack the eggs into the hot oil, one at a time. Fry for 2-3 minutes, or until the whites are set and the yolks are still runny.

Serve the crispy migas immediately, topped with the freshly fried eggs.