Preheat the oven to 200C/400F/Gas 6 and soak the saffron in water and leave to infuse.
Heat the oil in a pan then add the pancetta. Cook until lightly brown then add the onion and garlic and cook for around 10 minutes, stirring frequently. Turn the heat down, add the paprika and continue to cook the mixture for another 20 minutes until deep gold and caramelised.
Place the bread cubes on a baking sheet and sprinkle over the saffron-infused water. Spoon over the pancetta mixture, add the chorizo or morcilla and bake in the oven for 15-20 minutes until crisp, turning a couple of times to ensure even cooking.
Fry the eggs in a little olive oil and serve on top of the migas.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.