Dissolve the ¼ teaspoon of salt in the water and pour it over the bread.
Gradually work the salted water into the bread with your hands, ensuring even moisture.
Set aside.
Heat 1 tablespoon of olive oil in a large skillet over low heat.
Add the bacon and cook, stirring, until it turns translucent and the fat is rendered.
Then, add the chorizo, ham, chopped garlic, and onion.
Cook, stirring occasionally, until the onion wilts, and the meats slightly crisp up.
Add the frying peppers, paprika, and smashed garlic to the skillet.
Cook, turning occasionally, until the peppers soften to your liking.
Add the moistened bread to the skillet, stir to combine, and cook until the bread turns crispy.
Season with salt to taste.
Prepare the eggs following the instructions for Spanish-style Fried Eggs.
While the eggs are frying, scatter the grapes over the cooked bread mixture.
Notes & Wine Advice
Serve the crispy bread bits with the peppers and fried eggs on the side, garnished with grapes.Enjoy this hearty Andalusian-style dish, featuring migas combined with fried eggs, peppers, and the delightful sweetness of green grapes!