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Heat oil in a 10-inch skillet over medium heat. Add bell peppers, onion, tomato paste, smoked paprika and crushed red pepper. Cook, stirring occasionally, until the onion is tender, 5 to 7 minutes. Stir in tomatoes, cumin and salt; bring to a boil. Reduce heat to maintain a simmer; cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.
Make 4 indentations in the tomato mixture. Break an egg into a custard cup or small bowl and slip into an indentation. Repeat with the remaining 3 eggs. Simmer, covered, until the whites are completely set and the yolks begin to thicken but are not hard, 4 to 6 minutes.
Top with yogurt and sprinkle with parsley. Serve with pita bread.