Heat the oil over a medium flame in a deep non-stick pan. Stir in the paprika and let cook slightly to color the oil, about 10-15 seconds.

Add the onions and garlic and sauté until onions are translucent and tender but not browned, about 5 minutes.

Add tomatoes and bring to a rapid simmer. Add peppers, water, salt and pepper. Reduce heat to simmer, covered for about 10 minutes. Add more water as needed if becoming dry.

Form four small indentations in the simmering peppers to hold the eggs. Crack eggs, one by one, into a small bowl and slip each egg from the bowl into an indentation. Cover and simmer another 10 minutes or so until eggs are cooked through.