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1
Heat the oven to broil and arrange a rack in the middle.
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2
Place the bread on a baking sheet, brush with 1 tablespoon of the oil, and season with salt and pepper.
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3
Broil until browned and toasted, about 2 to 3 minutes.
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4
Transfer the sheet to a wire rack and rub the tops of the toasts lightly with the garlic clove.
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5
Set the toasts and garlic clove aside.
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6
Place 1 tablespoon of the oil and the chorizo in a large nonstick frying pan and place over medium heat.
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7
Cook, stirring occasionally, until the chorizo is starting to crisp, about 4 to 5 minutes.
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8
Add the peppers, onion, paprika, and reserved garlic clove.
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9
Season with salt and pepper and cook, stirring occasionally, until the peppers and onions are very soft and beginning to brown, about 20 to 30 minutes.
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10
Turn off the heat, transfer the mixture to a medium bowl, and remove and discard the garlic clove.
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11
Reserve the pan.
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12
Place the eggs, milk, and measured salt in a medium bowl, season with pepper, and whisk until the eggs are broken up; set aside.
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13
Place the reserved pan over medium-low heat, add the remaining tablespoon of oil, and swirl the pan until its evenly coated.
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14
Pour in the egg mixture and let it sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes.
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15
Using a rubber spatula, push the eggs from the edges into the center.
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16
Let them sit again for about 30 seconds, then repeat, pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes.
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17
Remove from the heat, taste, and season with salt and pepper as needed.
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18
Divide the toasts among 6 plates.
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19
Divide the eggs over the toasts and top with the reserved pepper-chorizo mixture.
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20
Serve immediately.
