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

After a couple of minutes add in the slices of baguette and 4 whole cloves of garlic (skins removed), fry for 3 to 4 minutes or until golden fried all around

In the meantime, roughly chop the onion, roughly chop 4 cloves of garlic and cut the bell peppers into bite-size pieces

Once the slices of baguette and cloves of garlic are golden fried, transfer into a mortar and set aside

Using the same pan with the same heat, add in the chopped vegetables, mix every 1 to 2 minutes so everything evenly sautes

While the vegetables are cooking, cut the potatoes (peeled) into bite-size pieces that are 2 cm thick (3/4 inch)

After 5 to 6 minutes and the vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 4 minutes, add in the chopped potatoes and season generously with sea salt & black pepper, mix together, then add in the water (just enough to cover the ingredients), add in the bay leaves and turn it up to a high heat

While the water is heating move back to the mortar with the fried bread and garlic, add in the chopped parsley and a pinch of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture

Once the water comes to a boil in the stock pot, add in the bread and garlic paste, mix together until well mixed, then place a lid on the stock pot and lower to a low-medium heat

After 15 to 20 minutes and the potatoes are just cooked through (you can pierce with a toothpick to ensure they are done), crack in the eggs, all evenly spaced out, place the lid back on the stock pot and simmer for 3 to 4 minutes or until the eggs whites are set but the yollks are still slightly creamy, then remove from the heat

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