Heat olive oil in a large skillet over medium heat until shimmering.

Add the diced green peppers and chopped onion to the skillet. Saute for 5-6 minutes until softened and slightly golden.

Add the diced tomatoes, red pepper flakes, salt, and black pepper. Cook for 6-7 minutes, stirring occasionally, until tomatoes break down and release their juices.

Crack the eggs directly into the skillet over the tomato mixture. Gently stir to combine, breaking up the yolks but keeping some texture.

Cook for 2-3 minutes, stirring gently, until eggs are just set but still creamy. Do not overcook.

Remove from heat immediately, garnish with fresh chopped parsley, and serve hot with crusty bread.