Roughly chop the onion and garlic, finely chop the green bell pepper and carrot (peeled), cut the potato (peeled) into small bite-sized pieces that are ½ inch / 2.50 cm thick, drain the canned beans into a colander and rinse under water

Heat a stock pot with a medium heat and add in the olive oil

After a couple minutes add in the slices of baguette and the cloves of garlic (skins removed), fry the ingredients for 3 to 4 minutes or until golden fried all around, then transfer into a mortar and set aside

Using the same pan with the same heat, add in the onion, bell pepper and carrot, mix with the olive oil, after 4 minutes and the onion is translucent, add in the chopped potatoes and paprika, quickly mix together, then add in the canned tomato sauce and season everything with sea salt, black pepper and a kiss of white sugar, mix together and then simmer without mixing

Once the tomato sauce has slightly thickened, about 3 to 4 minutes, add in the drained beans, vegetable broth and bay leaves, raise to a high heat, once it comes to a boil, place a lid on the pan and lower to a low-medium heat

Meanwhile, add in 2 tbsp (8 grams) chopped parsley into the mortar with the fried bread and garlic, season with sea salt, using a pestle pound down until you form a paste like texture, you can also use a food processor for this step

After simmering the stew for 15 to 20 minutes the potatoes should be fully cooked through, remove the lid and pierce one with a toothpick, if it easily goes in they are ready, for the next step add in the bread and garlic mixture, mix together, then crack in the eggs into the stew, all evenly spaced out, place the lid back on the pan and simmer for 3 to 4 minutes, or until the eggs are just cooked through, then remove from the heat

Transfer into shallow bowls and sprinkle with finely chopped parsley, serve at once, enjoy!