Heat olive oil in a pan on medium heat.

Saute onion for 5 minutes until translucent.

Add chopped bell pepper and saute for 3 more minutes.

Add diced tomatoes and spices. Let it cook until thickens and excess water evaporates.

Break the eggs into the pan and cover for 2-3 minutes until eggs are cooked but have runny yolks.

Sprinkle Mozzarella and Parmesan on top and let the cheese melt.

Garnish with parsley and serve immediately with toasted bread.