Heat olive oil in a large frying pan over medium to high heat. Add the onions and cook for 4 minutes, or until soft. Add the crushed garlic and cook 3 minutes more.
Add the red and green peppers and cook, frequently turning the mixture over, until the peppers begin to soften and make more room in the pan, about 10 minutes. Add the tomatoes, breaking them up as you go, plus their juice. Add the paprika, white wine vinegar, thyme or parsley, salt and pepper.
Cook until peppers are soft and the juices have begun to thicken, about 20 minutes. In a separate frying pan shallow fry four eggs. Place the vegetables into individual dishes, top with a fried egg and sprinkle with chopped thyme or parsley.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.