• Heat olive oil in a pan. 
• Cook chopped peppers in it for 2-3 minutes or until tender.
• Add in tomatoes.
• Season with salt and paprika and cook over medium low heat until tomatoes are tender, stirring occasionally. Now reduce the heat a bit. 
• In a bowl, beat the eggs gently. And pour it all over the tomato mixture in the pan. Cook it uncovered, stirring with a spatula gently so that the eggs can spread everywhere.
• It takes no longer than 5 minutes. Don’t overcook.
• Remove from the heat, garnish with red pepper flakes, black pepper and chopped parsley. Serve immediately.
• Optionally, drizzle a little olive oil over it right before serving.

To Leave The Eggs Whole:

• After the tomatoes and peppers are cooked in the pan, use a spoon and make wells for each egg.
• Break eggs into those hollows. Let it simmer uncovered until the egg whites are set and the yolks are still runny for 8-10 minutes.
• Help egg whites cook well by pushing and poking into them gently with a spatula. Alternatively, cover the pan with a lid and let it cook until the whites are set. But remember the yolks will be covered with a thin egg white then.