Peel the roasted bell pepper and cut it into strips. Boil the eggs, cool them under cold water, peel, cut in half, and arrange on the serving plate.

In the same skillet, add more olive oil if needed. Add the sliced garlic and cook until fragrant. Stir in the sweet paprika, then immediately add the vinegar and remove from heat.

Top the eggs with the pepper strips and bread cubes, then drizzle with the garlic and paprika oil.