Piperrada

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6 slices country bread, sliced 1/2-inch thick and each slice cut into half crosswise

2 cloves garlic, sliced in half crosswise

Extra-virgin Spanish olive oil

12 paper thin slices Serrano ham

1 medium Spanish onion, halved and thinly sliced

1 roasted red bell pepper, peeled, seeded and thinly sliced

1 roasted orange bell pepper, peeled, seeded and thinly sliced

2 cloves garlic, finely chopped

1/4 cup aged sherry vinegar

2 teaspoon finely chopped fresh thyme leaves

8 large eggs, lightly beaten

Salt and freshly ground black pepper

1/4 cup chopped fresh flat-leaf parsley