Fried egg with sobrasada and garlic migas

Preheat the oven to 160°C

For the migas, put the torn bread in a bowl and add the paprika and water and toss it all together until nicely coated

Heat a frying pan over a medium heat, then add the olive oil

Put the sourdough in the pan and toss gently, making sure that you do not allow the bread to stick to the pan

Once the edges of the bread colour, transfer the bread onto an oven tray and cook in the oven for 4 minutes

Take the bread out of the oven and set aside

For the sobrasada, without turning on the heat, add the olive oil and bacon to a large frying pan. Starting with a cold pan allows the bacon fat to render down

Turn on the heat and once the bacon starts to crisp up and colour evenly, add the sobrasada. Use a wooden spoon to help break it down

Once the fat has melted down add the peppers and garlic. Keep the contents of the pan moving as you do not want it to catch

When the peppers are cooked stir through the paprika sourdough

Finish the migas with the chopped parsley and either serve from the pan transfer the mix to a serving dish

To finish the dish, fry the eggs in a non-stick frying pan in some olive oil until the whites are set but the yolks are still runny. Top each portion with a fried egg