Soak the salt cod in cold water for 24 hours, changing the water 3-4 times to remove excess salt. Drain and pat dry.

Cut the desalted cod into bite-sized pieces, removing any bones or skin.

Dice the piquillo peppers into small strips and set aside.

Mince the garlic cloves finely.

In a large skillet, heat 2 tablespoons of olive oil over medium-low heat.

Add the minced garlic and cook for 30 seconds until fragrant, being careful not to brown.

Add the cod pieces to the skillet and cook gently for 5-6 minutes, breaking them into flakes with a wooden spoon.

Add the diced piquillo peppers to the cod mixture and stir to combine. Cook for 2 minutes.

In a mixing bowl, crack the eggs and whisk them lightly with a pinch of salt and black pepper.

Pour the beaten eggs over the cod and pepper mixture in the skillet.

Reduce heat to low and cook the eggs slowly, stirring constantly with a rubber spatula in a figure-eight motion.

Continue stirring gently for 8-10 minutes until the eggs are creamy and just set, but still slightly wet.

Remove from heat immediately - the residual heat will finish cooking the eggs.

Drizzle with the remaining olive oil and garnish with fresh parsley.

Serve immediately with toasted bread slices.