Add the eggs into a sauce pan, fill with water, to about ½ inch (1.25 cm) above the eggs, heat with a high heat, when it comes to a boil place a lid on the pan and turn off the heat, let the eggs sit for 10 to 11 minutes, then transfer into a bowl with iced water

In the meantime, finely chop the onion and finely chop the garlic

Heat a large fry pan with a medium heat and add in the olive oil

While the oil is heating, gently peel the eggs, then cut each one in half lengthwise and then coat each piece in all purpose flour that´s been seasoned with salt & pepper, making sure they´re fully coated all around

Add the eggs into the pan with the hot oil, making sure they´re all in a single layer, fry for 1 to 2 minutes per side or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika, quickly mix together, then add in the canned tomato sauce and season with sea salt, black pepper and a dash of white sugar, mix together and then simmer without mixing

Once the tomato sauce has slightly thickened, about 5 to 10 minutes, add in the peas, mix them around, then add the eggs back into the pan, making sure they´re in a single layer, then gently flip them so they are fully coated in the sauce, simmer for 2 to 3 minutes or until the peas are tender

Serve directly out of the pan or transfer into a large serving dish, sprinkled with chopped fresh parsley, enjoy!