Place 3 slices of leftover bread in a large bowl. Pour in 80 ml of milk and set aside.

Crack 3 eggs into a separate bowl. Carefully remove the yolks and place them in 3 small bowls for later.

Pour the egg whites over the bread. Use the back of a spoon to mash the bread and mix it with the milk and egg whites until a thick mixture forms.

Add the finely diced red bell pepper, chopped onion, and fresh parsley.

Season with salt, black pepper, dried oregano, paprika, and garlic powder. Mix everything until well combined.

Heat a nonstick skillet over medium heat. Add 1/2 tablespoon of olive oil and brush it evenly across the pan.

Pour the bread mixture into the skillet and spread it into an even, round pancake. Cover and cook for about 5 minutes, until the bottom is set.

Gently shake the skillet to loosen the pancake. Brush the top with the remaining 1/2 tablespoon of olive oil, then carefully flip it using a large plate.

Use the back of a small spoon to make 3 shallow wells in the pancake. Carefully place one reserved egg yolk into each well.

Sprinkle the shredded mozzarella over the pancake, leaving the egg yolks uncovered. Season the yolks with a little salt and black pepper.

Cover and cook over medium heat for another 3–5 minutes, or until the cheese has melted and the eggs are cooked to your liking.

Transfer to a serving plate, sprinkle with dried parsley, and cut into 3 portions. Serve warm and enjoy!