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

Meanwhile, roughly chop the carrot (peeled), finely dice the onion and roughly chop the garlic

Add the chopped vegetables into the pan with the hot olive oil, mix continuously, after 3 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in 2 tomatoes finely grated, mix together and simmer

After 4 minutes and the grated tomatoes have thickened up, add in 2 ½ cups canned pinto beans (drained & rinsed) and season with sea salt & black pepper, gently mix together, then add in 2 cups vegetable broth, ¼ tsp saffron threads and 2 bay leafs, raise to a high heat

Once the broth comes to a boil, lower back to a medium heat and simmer

Meanwhile, heat a small fry pan with a medium heat and add in 1 tbsp extra virgin olive oil, after a couple minutes crack in 1 egg, fry the egg for 1 to 2 minutes per side, or until the yolk is fully cooked through, then transfer the fried egg into a mortar, add in a small handful of fresh parsley and a kiss of sea salt, using a pestle pound down until the egg is well mashed

After simmering the beans for 10 minutes and most of the broth has been absorbed, remove the bay leafs and turn off the heat, then add in the egg mixture and gently mix together until well mixed

Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!