Preheat the oven to 450°F (230°C).

Bring a skillet of salted water to a boil.

Add the asparagus and cook for 3-4 minutes until tender-crisp.

Drain and set aside.

In a medium skillet over medium heat, warm the olive oil.

Add the onion and garlic, sauté until softened and translucent, about 5 minutes.

Add the chopped tomatoes, broth, smoked paprika, salt, and pepper.

Simmer, covered, for 10-12 minutes until the mixture thickens slightly.

In another skillet over medium heat, cook the Serrano ham and chorizo until cooked through, for about 5-6 minutes.

Divide the tomato sauce evenly among 4 oven-safe dishes.

Crack 2 eggs into each dish.

Arrange the cooked ham, chorizo, asparagus, peas, and roasted red peppers around the eggs.

Season with salt and pepper and sprinkle with parsley.

Bake for 5-6 minutes until the egg whites are set but the yolks are still slightly runny.