Chop the crumbs with your hands, without the crust, and separate the compango from the fabada (chorizo, black pudding, pork shoulder), chop it up and put it in a frying pan with a little of the fat from the fabada. Slowly fry it with the crumbs so that all the flavours blend well. Fry a quail's egg and remove the white.
Assembly: place the crumbs on a spoon and place the egg yolk on top.