Remove the onions and potatoes from the pan, then add the garlic for 30 seconds before adding the smoked paprika, tomatoes and a pinch of salt. Allow the tomatoes to bubble before you add the potatoes and onions back in. The tomatoes add flavour rather than being a liquid to poach the eggs in.
Next make space for the eggs in the pan, then crack and crash them in from above. If the yolks don't split when you crash them break them up gently with a fork. Don't be tempted to scramble them. Cook the eggs for a few minutes, then take the frying pan straight to the table.
Season with black pepper and add parsley.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/crashed-eggs/