Half the peppers lengthwise, remove the stalk and the seeds. Cut them diagonally in slices.
Heat the olive oil in a small frying pan and saute the onion for about 1 minute on very low heat. Add the slices of pepper, thyme, smoked paprika and salt and bake for another 30 seconds. Add the water into the pan and bake the peppers on very low heat for about 20-30 minutes till they're soft but not too soft. Let the remaining fluids evaporate on medium high if necessary.
Shortly before the peppers are done, poach the eggs. Brush the middle of the clingfilm with sunflower oil as thinly as possible.
Put the pieces of clingfilm in the little bowls with the brushed side up. Break and egg into each bowl, twist the foil closed tightly and if necessary add a string around it.
Bring a large pot of water to the boil. Turn the heat down to a summer and egg the little parcels with the eggs in the water and leave the egg to cook. Count about 3-4 minutes for a soft yolk and 5 minutes for a little firmer yolk.
While the eggs are cooking divide the peppers across four plates. Unwrapp the poached eggs and leave to slide ontothe peppers. Sprinkle with the chopped parsley and add some seasalt if needed.