Sauté the finely chopped onion and crushed garlic in olive oil, seasoned with black pepper, until softened (about 8 minutes).

Grate the tomatoes using a coarse grater.

Add the grated tomatoes, sliced red pepper, and sweet paprika to the sautéed onion and garlic; mix well.

Season the mixture to taste with salt and pepper.

Cover and simmer the tomato mixture on low heat for 25 minutes.

After simmering, gently crack the eggs onto the surface of the tomato mixture.

Cover and cook for about 4 minutes, or until the eggs reach your desired doneness.

Optional: Break the egg yolks and swirl them into the tomato sauce for a richer flavor.