Heat a large fry pan with a medium heat and add in the olive oil

In the meantime, cut the potatoes into 3/4 inch (2 cm) thick bite-size pieces

Add the chopped potatoes into the hot fry pan, mix them around so they're all coated in the olive oil, then mix every 3 to 4 minutes so they all evenly fry

While the potatoes are cooking, add the chopped parsley into a mortar, along with the chopped garlic and a pinch of sea salt, using a pestle pound down on the ingredients until you form a paste-like texture, then add in the paprika and white wine vinegar, mix together and set aside

Once the potatoes are golden fried all around, about 20 to 25 minutes, remove the pan from the heat and drain the potatoes into a colander with a heat-proof bowl underneath

Heat the same pan with a low-medium heat and add in 2 tbsp (30 ml) of the reserved olive oil from the fried potatoes, then immediately add in the paprika and garlic mixture and mix continuously, after 1 to 2 minutes and garlic is fragrant, add in the water, mix together and then simmer

After 3 minutes and the sauce has slightly reduced, add the fried potatoes back into the pan, season with sea salt & black pepper, mix together until well mixed and then lower to a low heat

While the potatoes are simmering, heat a separate fry pan with a medium heat and add in a 1/4 cup (60 ml) of the reserved olive oil from the fried potatoes

Once the oil is nice and hot, fry the eggs, then season them with a kiss of sea salt & black pepper

Remove the potatoes from the heat, add the fried eggs over the potatoes and garnish with chopped parsley, serve at once, enjoy!