Prepare the asparagus by cutting off bottom of the stalks (about 2 inches) This can be done in a bunch at one time to save time. Starting at the tip of the asparagus, cut them in equal parts. (1-2 inches sized pieces)

In a large skillet over low heat, fry the slices of bread, and the garlic cloves. As soon as they start getting a golden-brown color, transfer everything to a blender. Add the water, a little bit of vinegar, and blend until you get a thick paste. Reserve the paste.
Add asparagus to the skillet over moderate heat, and cook for 10-15 minutes stirring often.
Turn the heat to low, and add the paprika, ground cumin. Ensure that the spices are well combined with the asparagus.
Add the reserved paste to the asparagus, and, if necessary, add a little bit of more water. Mix well with the rest of ingredients until the paste is well disolved.
Once the paste is well disolved with the rest of ingredients, crack the eggs over the asparagus, cover the pan, and cook until the eggs are done.
Add salt and pepper to taste.