Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

After a couple of minutes, add in the onion finely chopped and garlic roughly chopped, mix continuously, after 3 to 4 minutes add in the hot paprika, quickly mix together, then add in the canned diced tomatoes (drained) and season with sea salt & black pepper, mix together, then add in the broth and raise to a high heat

Meanwhile, add the rice into a fine sieve and rinse under cold water until it runs clear underneath

Once the broth comes to a boil add in the rice, give it one final mix so everything is well distributed, then place a lid on the pan and lower to a low-medium heat

While the rice is cooking, heat a small fry pan with a medium heat and add in 4 tbsp (60 ml) extra virgin olive oil

Once the oil is hot but not smoking, crack in the eggs (I like to cook them one at a time), let the egg sit in the hot olive oil, after 1 to 2 minutes splash some of the hot oil over the egg, then remove from the pan, cook the rest of the eggs in the same method, then season them with sea salt & black pepper

After simmering the rice for about 15 minutes (check package instructions in the rice you are using) and there is virtually no broth left, remove from the heat

Add in 2 tbsp (8 grams) chopped parsley over the rice and using a fork gently fluff the rice

Transfer into serving dishes, top off with a fried egg and some chopped parsley, enjoy!