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.
