I saw a recipe in Cook’s Illustrated, then proceeded to change about 50% of it to reflect what we like/what we had... I’m sure they wouldn’t recognize it, but we thought it was great!
1 t salt, divided
1 t smoked paprika, divided
4.5 oz rustic/multigrain bread (can be fresh or stale), cubed
4 T olive oil
6-8 oz Spanish chorizo
2 slices thick cut bacon, chopped to 1/2”
4 garlic cloves, peeled and smashed
8 oz mushrooms, sliced thick
2 large-ish tomatoes (or 4 Roma’s), grated
1 small carrot, grated
4 eggs
crispy or regular capers & olives, for serving, if desired
Fry chorizo, bacon, and garlic in oil in large non-stick skillet over medium heat until fat has rendered. Transfer meat to bowl with slotted spoon. Remove garlic (discard... or nibble as you finish cooking).
Put half the fat in a small bowl and toss the rest with the cubed bread in a medium bowl. Sprinkle HALF the paprika and salt on the bread and return to empty skillet over medium heat to toast bread. Return bread to bowl.
Add remaining fat to skillet over medium heat. Add mushrooms, stirring only occasionally so they get nicely browned. Add remaining paprika, salt, tomatoes and carrot. Heat until nice and bubbly. Add meat back in and stir. Dump in bread and stir so it starts to absorb the tomato juice.* Make 4 little wells, crack eggs in them. Tuck a bit of tomato/bread/meat mixture around the eggs and cover the skillet for a few minutes until the eggs are cooked to your liking.
Sprinkle with a few capers (crispy or not), chopped olives (black/kalamata or green) and enjoy.
*I’m going to tweak this the next time. I really like salty, toasty bread, but this first batch was a little dry. I’ll update if/when I do a better job.
