Auga me ntomata--eggs with tomatoes

Preparation

• Heat olive oil in a medium-large skillet and stir in the tomatoes and red pepper. Season well with salt and freshly ground pepper.
• Cook the mixture, until most of the liquid has evaporated (about 10 minutes).
• Carefully break your eggs over the tomato-pepper mixture.
• Season the egg yolks with a little salt and pepper then spoon some of the remaining liquid in the skillet over your eggs to more evenly cook them (should take about 5 minutes).
• Sprinkle with chopped parsley and serve with bread and Feta.