Step 1

Whisk water, ½ teaspoon salt, and ½ teaspoon paprika in large bowl until salt is dissolved. Add bread and knead gently with your hands until liquid is absorbed and half of bread has broken down into smaller pieces. If bread does not break down, add extra water, 1 tablespoon at a time, and continue to knead until you have mix of bigger and smaller pieces interspersed with a few crumbs. Set aside. Crack 3 eggs into small bowl. Repeat with remaining 3 eggs and second small bowl. Set aside eggs.

Step 2

Heat oil, chorizo, bacon, and garlic in 12-inch nonstick or carbon-steel skillet over medium heat, stirring frequently, until bacon fat is rendered and bacon is just beginning to crisp at edges, 6 to 8 minutes. Using slotted spoon, transfer chorizo and bacon to medium bowl; discard garlic. Reserve 2 tablespoons fat. Pour remaining fat over bread mixture and toss to combine. Add bread to now-empty skillet and cook over medium-high heat, stirring frequently, until smallest pieces are browned and crisp throughout and larger pieces are crisp on exterior and moist within, 12 to 15 minutes. Return bread mixture to now-empty bowl.

Step 3

Add 1 tablespoon reserved fat, Cubanelle and bell peppers, remaining ½ teaspoon salt, and remaining ½ teaspoon paprika to now-empty skillet. Cook over high heat until peppers are softened and slightly blistered, 3 to 5 minutes. Return chorizo mixture to skillet with peppers and cook, stirring frequently, until heated through, about 30 seconds. Sprinkle with vinegar and 2 teaspoons parsley and toss to combine. Transfer to bowl with bread and toss to combine. Transfer to wide serving bowl.

Step 4

Heat remaining 1 tablespoon reserved fat in now-empty skillet over medium-high heat until shimmering. Swirl to coat skillet. Working quickly, pour 1 bowl of eggs in 1 side of skillet and second bowl of eggs in other side. Cover and cook for 1 minute. Remove skillet from heat and let sit, covered, for 15 to 45 seconds for runny yolks (white around edge of yolk will be barely opaque), 45 to 60 seconds for soft but set yolks, and about 2 minutes for medium-set yolks. Transfer eggs to top of migas, sprinkle with remaining 1 teaspoon parsley, and serve.