Sunny-Side Up! Make This Chorizo Migas

• 1 pound, 2 ounces stale bread
• 2 tablespoons pork drippings (or bacon fat)
• 7 ounces fresh chorizo, crumbled
• 4 cloves garlic, halved
• Smoked sea-salt flakes
• Large pinch hot smoked paprika
• 1 tablespoon fresh parsley, chopped
• Fried eggs, to serve

1. Cut the stale bread into cubes and put them into a bowl.
2. Sprinkle water evenly over the bread it should be moist, but not soaking wet.
3. Cover the bowl and let stand for 20 minutes.
4. Put the pork drippings into a skillet over medium heat, add the chorizo and stir.
5. After 2 minutes, add the garlic and cook until the chorizo is lightly browned on all sides.
6. Remove the garlic and chorizo from the pan and set aside.
7. Add the moistened bread to the fat in the skillet and begin to stir with a large wooden spoon or a spatula, moving it around constantly and breaking it into smaller pieces.
8. The bread should form small clumps, fried and golden on the outside, and soft on the inside.
9. Return the chorizo and garlic to the pan and season to taste with smoked salt and hot smoked paprika.
10. Stir in the chopped parsley, then serve with fried eggs.

bread, pork drippings, fresh chorizo, garlic, salt, paprika, fresh parsley, eggs

Taken from www.foodrepublic.com/recipes/sunny-side-up-make-this-chorizo-migas-recipe/ (may not work)