Heat the olive oil in a large skillet or braiser over medium heat. Add the diced Spanish chorizo and cook until it releases its vibrant red oils and crisps slightly at the edges, about 3 to 4 minutes.

Add the chopped onion, red bell pepper, and green bell pepper to the skillet. Sauté in the chorizo oil until the vegetables soften and the onion turns translucent, about 8 to 10 minutes.

Stir in the diced zucchini and minced garlic. Continue to cook for another 5 minutes, allowing the zucchini to soften slightly and the garlic to become highly fragrant.

Pour in the crushed tomatoes and sprinkle with smoked paprika, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it stew for 15 minutes until the sauce thickens and the flavors meld together.

Using the back of a spoon, create four small wells in the simmering vegetable mixture. Crack one egg into each well, cover the skillet with a lid, and cook for 4 to 6 minutes until the egg whites are fully set but the yolks remain runny.

Remove the skillet from the heat and sprinkle with freshly chopped parsley. Serve immediately straight from the pan, accompanied by thick slices of toasted rustic bread for dipping into the runny yolks and rich sauce.