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Heat a large oven-proof fry pan with a medium-high heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 1 minute add in ½ onion roughly diced and 3 cloves garlic thinly sliced, mix with the olive oil
Once the onion is translucent, about 3 minutes, add 1 yellow, 1 green & 1 red bell pepper that have been finely chopped, continue to mix with the olive oil
About 5 minutes after adding the bell peppers and they are lightly sauteed, add 1 tsp (2.30 grams) sweet smoked Spanish paprika, quickly mix together, then add in 1 ¾ cup finely grated tomatoes (15 oz / 400 grams), mix together and simmer for 5 to 6 minutes
Once the grated tomato has thickened up, turn off the heat, add 4 eggs into the pan, I like to create little pockets in the vegetables so the eggs perfectly sit in there, make sure they are alll evenly spaced out
Add the pan into a preheated oven, bake only option (bottom heat) 190 C - 375 F
After 7 to 9 minutes the eggs should be perfectly baked, with the egg whites firm and the yolks still creamy, remove from the oven
Sprinkle with freshly chopped parsley and top off with a Spanish guindilla, serve at once, enjoy!