Crack the eggs into a large bowl, along with 2 tbsp luke warm water, ¼ tsp saffron threads, 1 tsp dried oregano and ½ tsp sweet smoked Spanish paprika, season with sea salt & black pepper and whisk together until well mixed, set aside

Finely chop the red bell pepper, cut the zucchini into ¼ inch (.635 cm) thick rounds, roughly chop the onion and cut the slices of baguette into small squares

Heat a large nonstick fry pan with a medium heat, add in a generous 2 tbsp extra virgin olive oil and 1 clove of garlic (peeled), mix the garlic with the olive oil, after 2 minutes and the garlic is lightly browned and has infused the olive oil, remove from the pan and discard

Using the same pan with the same heat, add in the red bell pepper, zucchini, onion and baguette, mix with the olive oil, after 6 to 8 minutes and the veggies are lightly browned and the squares of baguette golden fried, season with sea salt & black pepper, mix together, then lower to a low-medium heat, add in the whisked eggs, mix continuously to create the scramble, once the eggs are cooked through, about 2 to 3 minutes, remove the pan from the heat

Transfer the scramble into a large serving dish, top off with a kiss of finely grated Manchego cheese and a sprinkle of finely chopped fresh parsley, enjoy!