Grease a 4- to 6-quart slow cooker pot with the olive oil.

Place the bell pepper and tomatoes in the bottom of the slow cooker. Sprinkle the vegetables with the paprika and ¼ teaspoon of the sea salt.

Break the eggs, one at a time, over the vegetables in the slow cooker. Season the eggs with the remaining ¼ teaspoon sea salt and the black pepper.

Cover and cook on LOW for 3 hours or until the eggs are set to desired doneness.

Serve topped with dollops of cream cheese. Drizzle with additional olive oil, if desired.