Here's what chef brought:

For the hash:

extra virgin olive oil (the best stuff you can find)

cured chorizo, roll cut in bite-sized pieces

fingerling potatoes, roll cut in bite-sized pieces

sprigs thyme, tied in a bundle with butcher's twine

bunch scallions, whites thinly chopped and greens chopped into 1-inch pieces, divided

medium red onion, diced into rough 1/4-inch pieces

garlic, peeled and thinly sliced

small delicata squash, diced in 1/2-inch pieces (no need to peel)

shishito peppers, thinly sliced into rings

small radishes, roll cut in bite-sized pieces

unsalted butter

kosher salt and freshly ground pepper

manchego cheese (you can substitute another hard, aged cheese)

optional: small bunch sorrel leaves (optional garnish)

For the pan con tomate:

small loaves ciabatta or other flat, crusty bread (each one should be sandwich-size)

garlic, halved lengthwise

ripe tomatoes, quartered

sea salt and freshly ground pepper

extra virgin olive oil, divided

For the sunny side-up eggs:

butter, divided

extra virgin olive oil, divided

garlic, halved lengthwise

fresh bay leaves, torn in half (optional)

large eggs (the fresher the better)

kosher salt and freshly ground pepper