If you wanna go super fancy, you can do the same for the tomatoes after. I tend to wait for at least 10 minutes until the Paprikas are soft and sweet and then add fresh tomatoes instead of canned ones. Then let them cook and ”pop open" naturally - its not as thick as otherwiae, but once again: just slowly cook it down until its nice :)

I gibe myself a loooot of time for it and basically slow cook the paprika for about 30 minutes to he rid of all the bitterness. most recipes call for an oven as well, but I just put the eggs on top at then end and let them cook there. Just taking it slow would be my advice.