Heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil, meanwhile, thinly slice 4 cloves garlic and finely dice ½ onion, after heating the oil for 2 to 3 minutes add in the sliced garlics and the diced onions, mix around with the olive oil, after 3 minutes and the onions are translucent, add in a generous ½ tsp of sweet smoked paprika and pinch in ½ tsp saffron threads, mix until well combined, then add in two 15-ounce cans of diced tomatoes, 1 tbsp freshly chopped parsley and season with sea salt & black pepper, mix until well combined and simmer on a medium heat

While the tomatoes are simmering, heat a small fry pan with a medium-high heat and add in ⅓ cup extra virgin olive oil, after 3 to 4 minutes and the oil is hot, add an egg into the pan, don´t move the egg around, just let it cook in that hot extra virgin olive oil, this is what gives it that crispy texture in the bottom, after about 45 seconds tilt the pan and start splashing the hot olive oil on top of the egg to cook the top part, being careful to not over cook the yolk, after doing this for 15 to 20 seconds remove the egg from the pan, continue to fry up your eggs in this style until done

Evenly divide the tomatoes into 2 large shallow bowls, place a couple of the fried eggs on top of each dish, lightly season the eggs with sea salt & black pepper and sprinkle with freshly chopped parsley, enjoy!