Roast red peppers, tomato, garlic and two spring onions. Cool and peel. Cut them in long slices and add oil and vinegar to taste.
Peel and clean artichokes. Fry them and the garlic in deep oil at medium heat. Avoid boiling. When tender, drain them on kitchen paper.
Fry eggs and pour some chopped spring onion, vinegar, paprika and salt.
Prepare each dish with some artichokes, some vegetable stew and two fried eggs.