Remove the crusts from the bread and roughly chop or tear the bread into bite-sized pieces and place in a bowl.
Wet your hands under the tap and shake over the bread to dampen the bread.
Mix and repeat.
Cover the bowl with a clean tea-towel and leave overnight, or for at least a few hours.
Cut the fatty part of the rind from the bacon rashers and finely chop. In a pan fry the fat then reserve.
Finely chop the bacon and fry until crisp then set aside.
Add the chopped chorizo to the pan and fry until you can see the red juices in the pan.
Remove the chorizo and combine with the cooked bacon.
Pour the chorizo oils in with the bacon fat.
Tip them both into the pan and heat with 2 tablespoons of olive oil.
Add one whole garlic clove and gently cook until the garlic clove is a golden brown.
Remove the garlic from the oil.
Add the cumin, paprika and a little salt and pepper.
Stir to combine, then add the bread and stir to ensure that the bread is well-coated with the flavoured oil.
Cook on a very low heat, stirring occasionally, for about 30 minutes.
In another frying pan, heat the remaining tablespoon of olive oil.
Add the finely chopped onion and fry for 5 minutes.
Finely chop the remaining garlic clove and add to the onion.
Stir to combine and cook gently for another 5 minutes, or until the onion has softened.
Add the bacon and chorizo, stir well to combine and cook for 1 minute.
Add this mixture to the fried bread and stir well.
Serve with a fried egg and chopped parsley.