Fry the onion that has been chopped into thin crescents in a frying pan with olive oil, until caramelized. Add the chopped peppers and chopped tomatoes from the can. Salt and season with black pepper to taste.
Stew the dish, until the ingredients are left in oil only. Sprinkle it with chopped parsley and shape 4 wells in the pan with a spoon, while carefully moving the vegetables aside.
Put the cracked eggs in them. Close with a lid and stew until they solidify.