Finely chop the onion, roughly chop the garlic and finely grate the tomatoes

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

Meanwhile, cut the slices of baguette into small cubes, about 6 cubes from each slice

Add the pieces of bread into the stock pot with the hot olive oil, mix together and sautee until golden fried all around, about 4 minutes, then remove from the stock pot and set aside

Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously with the olive oil, after 3 to 4 minutes add in the paprika, quickly mix together, then add in the grated tomato, mix and then simmer

Meanwhile, cut the ends off the asparagus, then wash the asparagus under cold water, pat them dry and then cut into 1 inch (2.50 cm) pieces

Once the grated tomato has thickened, about 4 minutes, add in the pieces of asparagus, the pieces of fried bread and season everything with sea salt & black pepper, mix together, then add in the broth, raise to a high heat and bring to a boil, then place a lid on the stock pot and lower to a low medium heat

After about 5 minutes and the asparagus are tender, remove the lid, crack in the eggs, place the lid back on the stock pot and simmer for another 3 to 4 minutes or until the egg whites are cooked through, then remove from the heat

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