Roughly dice the onion, roughly chop the cloves of garlic, cut the green & red bell pepper into large chunks and cut the potatoes (peeled) into small ½ inch (1.25 cm) thick pieces

Heat a large fry pan with a medium heat and in 2 tbsp extra virgin olive oil

After 2 minutes add in the chopped vegetables (except for the potatoes), mix with the olive oil and cook until the onions are translucent, about 5 minutes, then add in the potatoes and cook for a couple of minutes, then add ½ tsp sweet smoked Spanish paprika and season generously with sea salt & black pepper, mix together

Once everything is well mixed, add in enough cold water to just barely cover the ingredients (2 ½ cups in my case), raise to a high heat, when it comes to a boil, place a lid on the pan and lower to a low-medium heat

After 18 to 20 minutes, the potatoes should be cooked through, remove the lid, you can always pierce them with a toothpick to ensure they are done, using a spoon, make little pockets in the skillet and add the eggs into each pocket, season them with sea salt & black pepper and add the lid back on the pan, cook until the whites are set but the yolks still creamy, about 4 minutes, then remove from the heat

Sprinkle with finely chopped parsley and serve next to a crunchy baguette, enjoy!