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1
Heat 1/4 inch of oil in a large frying pan over high heat until drops of water sizzle.
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2
Quickly fry the pepper strips in small batches until the skins begin to blister and brown slightly, about 2 minutes.
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3
Using a skimmer, transfer to a colander to drain.
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4
Season well with salt and pepper.
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5
Heat the oil over medium-high heat in a large, heavy-bottomed frying pan and add the onions.
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6
Cover and cook until the onions are translucent, about 5 minutes.
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7
Uncover, add the garlic, and cook for 2 minutes more.
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8
Add the chorizo and cook until it gives off most of its oil, about 3 minutes.
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9
Add the Gallega Spice and cook for 2 minutes more.
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10
Stir in the breadcrumbs, making sure they absorb all the juices from the pan, and cook until the mixture is lightly toasted, about 10 minutes.
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11
Season with salt and pepper to taste.
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12
Divide the mixture among 6 individual (terra-cotta casseroles) or other shallow, ovenproof dishes and garnish with the peppers, tucking them in and around the breadcrumb mixture.
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13
Keep in a warm oven while you cook the eggs, or, if made ahead, reheat in a 250 degrees F oven just before you cook the eggs.
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14
To cook the eggs, in a small nonstick pan, heat 1/8 inch of oil over high heat to the smoking point.
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15
Break 1 egg into the hot oil.
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16
Season with salt and pepper.
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17
Working very quickly, fold in the edge of the egg white with a heat-resistant rubber spatula or wooden spoon.
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18
Then spoon some of the hot oil over the egg so that it puffs up and crisps around the edges.
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19
All of this must be done in a matter of seconds so that the yolk remains soft.
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20
Using a slotted spoon, remove the egg and place it on top of a hot migas.
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21
Repeat for each serving.
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22
Serve immediately.
