Spanish migas with fried eggs

Method

1. Tear the bread into small pieces then, working in batches, use a food processor to pulse to chunky breadcrumbs. You don’t want them fine; aim for a mix of croutons and very coarse breadcrumbs. Put them in a bowl, then sprinkle with a pinch of salt and add a splash of water. Toss, adding more water if needed, until all the bread is very lightly moistened. Set aside.
2. Add the olive oil, bacon, chorizo, bay leaf and garlic to a wok or deep frying pan over a low-medium heat. Cook gently for 10 minutes until the meat is crisp, and the fat has rendered from the meat and turned the oil a deep red. Add the pepper and paprika, turn the heat up a bit and stir-fry for another 3 minutes. Use a slotted spoon to remove everything to a plate, keeping as much oil in the pan as possible.
3. Add the bread and cook, stirring regularly, until crisp and golden. This will take longer than you think – at least 10 minutes. You want the bread to turn crisp and golden before it burns, so go slowly, and don’t let it stick to the bottom of the pan. The bread should be crisp but still with a little chew in the centre.
4. Return the meat mixture to the breadcrumbs and mix to combine. Stir in the grapes, then keep warm over a low heat while you fry the eggs in a separate pan.
5. Divide the migas among serving dishes, then top with a fried egg.