Mezcla en un cuenco unos 2 vasos de agua y 1 cucharada de pimentón. Coloca las rebanadas de pan en una fuente y moja con la mezcla de agua y pimentón. Deja que empapen bien. Una vez que hayan absorbido todo el líquido, retira las rebanadas, escúrrelas colocándolas una a una entre dos platos y presionando. A continuación, coloca la rebanada entre dos hojas de papel de horno y estírala con un rodillo. Coloca todas las rebanadas con sus papeles en una bandeja de horno y cubre con unos platos para que hagan peso. Hornea a 180ºC., durante 25-30 minutos.
Pica la cebolla y póchala en una sartén con un chorrito de aceite y una pizca de sal. Retira la grasa escurriendo la cebolla en un colador. Retira la piel a la chistorra y fríe el relleno en una sartén sin aceite para desgrasarla. La chistorra soltará grasa, escúrrela en un colador.
Bate en un cuenco las yemas, agrega la cebolla, la chistorra y mezcla. Pon 4 trozos de film de cocina en 4 cuencos. Deja que el plástico caiga al fondo y reparte la mezcla. Cierra el plástico haciendo un nudo, con cuidado de que no quede aire en el interior. Introduce las cuatro preparaciones en una cacerola ancha con agua a punto de hervir y deja que se cocinen a fuego suave durante 4-5 minutos. Retira el plástico cortando el nudo con unas tijeras.
Sirve un huevo en cada plato y acompaña con el pan de pimentón. Decora el plato con una hojita de perejil.
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