Spanish egg and bread skillet

Cut four one-inch slices of baguette, each into six pieces; roughly chop the onion, thinly slice the garlic, cut the green peppers into bite-sized pieces, and finely grate the tomatoes.

Heat a large fry pan over medium heat with 30 ml olive oil for a couple of minutes; fry the bread, tossing to coat, 3 to 4 minutes until golden; set aside.

In the same pan add another 30 ml olive oil, then the onion, peppers and garlic; stir every minute or so for 4 to 5 minutes until lightly sauteed.

Add the smoked paprika and thyme and mix to coat.

Add the grated tomato, season with sea salt, black pepper and a little sugar, and simmer 4 to 5 minutes until slightly thickened.

Return the fried bread with the vegetable broth, mix and bring to a boil.

Crack each egg into its own bowl, then slide the eggs into the skillet, spread out; season with salt and pepper.

Cover, lower to low-medium and cook 3 to 5 minutes until the eggs are cooked through.

Off the heat, sprinkle with finely chopped parsley.