Peel and finely slice the garlic, pick and roughly chop the parsley leaves and finely chop the stalks, deseed and finely slice the peppers. Roughly chop the tomatoes. Halve any larger potatoes, then cook in a pan of boiling salted water for 15 minutes, or until tender. Drain and leave aside to cool. Heat a drizzle of oil in a large non-stick frying pan on a medium heat, roughly chop the chorizo into 1cm pieces, then add to the pan and fry for 3 to 4 minutes, or until golden. Add the garlic and parsley stalks, cook for a further 2 minutes, then throw in the peppers and paprika. Reduce the heat to medium-low and cook for around 10 minutes, or until the peppers are soft and turning golden. Meanwhile, preheat the grill to medium-high. Squash the potatoes slightly and add to the pan. Turn the heat back up and fry for a few more minutes, stirring. Add the tomatoes and continue cooking for 5 minutes, or until the tomatoes have cooked down slightly. Make 4 wells in the pan, then carefully crack in the eggs. Cook for a couple of minutes, then pop the pan under the grill for 2 to 3 minutes, or until cooked to your liking – keep an eye on it. Season to taste with sea salt and black pepper, sprinkle over the parsley leaves, then serve straight away.