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

While the oil is heating, finely chop the onion and roughly chop the garlic, then add into the stock pot, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer without mixing

In the meantime, cut the potatoes (peeled) into small bite-sized pieces that are a 1/4 inch (.635 cm) thick

After simmering the tomato sauce for 4 to 5 minutes and it has slightly thickened, add in the potatoes and vegetable broth, turn it up to a high heat and give it a gently mix, when it comes to a boil, place a lid and lower to a low medium heat

Once the potatoes are just cooked through, about 15 to 20 minutes, crack in the eggs, all evenly spread out, then place the lid back on the pan and simmer for 3 to 4 minutes or until the egg whites are cooked through

Transfer into shallow bowls and garnish with fresh parsley, enjoy!