In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Stir in the minced garlic and smoked paprika, cooking for an additional 1-2 minutes until fragrant.

Pour in the broth and add the diced tomatoes, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.

Crack the eggs directly into the soup, spacing them evenly. Cover the pot and let the eggs poach in the simmering soup for about 5-7 minutes, or until the whites are set but the yolks are still runny.

Remove the pot from heat, and gently stir in the chopped parsley and lemon juice.

Serve the soup hot with crusty bread on the side for dipping.