Heat olive oil in a skillet over medium heat.

Add garlic, onion, and jalapeno to the skillet.

Cook until the onion has softened and turned translucent, about 5 minutes.

Add bell pepper and tomatoes to the skillet.

Cook until the tomatoes have broken down and released their juices, about 10 minutes.

Stir in sweet paprika, hot paprika, salt, and pepper.

Simmer the mixture for 3 minutes.

Add tomato paste and water, mixing well.

Simmer until the vegetables have a sauce-like consistency.

Add saffron and parsley.

Crack the eggs on top of the sauce.

Cover the pan.

Cook the eggs for 10 to 15 minutes, or until the yolks reach the desired consistency.