Heat the olive oil in a pan with a small bottom to allow the egg whites to cover the egg yolks when frying. Break all the eggs after the oil heats up highly and fry them under a lid.
Season them with a little salt, paprika and savory. Toast the slices of bread. On each slice, put a piece of ham, topped by a poached egg with a bit of the olive oil from the frying.
Sprinkle with finely grated peppers and finely chopped parsley.