Finely chop the onion, carrot (peeled) and green bell pepper, roughly chop the garlic, finely grate the tomatoes, drain the canned butter beans into a colander and rinse under cold water

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

After a couple of minutes add in all the chopped vegetables, except for the grated tomatoes, mix the vegetables with the olive oil, after 5 minutes and they´re lightly sauteed, add in the paprika and cumin, quickly mix together, then add in the grated tomatoes and season with sea salt & black pepper, mix together and simmer

Once the grated tomato has slightly thickened up, about 3 minutes, add in the drained butter beans and the broth, give it a gently mix, raise to a high heat and add in the bay leaf, when it comes to a boil place a lid and lower to a low medium heat

After simmering for 10 to 15 minutes remove the lid, crack in the eggs, all evenly spread out, season the eggs with a kiss of sea salt & black pepper, place the lid back on the pan and cook until the egg whites are cooked through, about 3 to 5 minutes, then remove from the heat

Serve directly out of the pan sprinkled with finely chopped fresh parsley, enjoy!