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Heat the olive oil in a large pan over medium heat. Saute the sweet pepper, stirring frequently, until it softens, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until they start breaking down and releasing their juices, 5 to 8 minutes.
Break the eggs into a small bowl and beat lightly using a fork. Add the eggs to the tomatoes and stir to combine. Add ½ teaspoon salt and about ⅓ teaspoon black pepper. Cook, gently stirring, until the eggs are just set, about 3 minutes, making sure not to overcook the eggs. Garnish with parsley if using and serve with warm bread.