Chop onions and green peppers. Dice the tomatoes and set aside.
Heat the oil in a heavy frying pan (like a cast iron). Stir in the onions and pepper. Cook until they begin to soften.
Add the tomatoes and tomato paste, mixing well. Add the salt, red chili, and pepper. Cook until the water in the tomatoes reduce, around 3-4 minutes on low-medium heat.
Create four pockets in the stew with a spoon. Break the 4 eggs into these pockets.
Cook on low until the egg whites are mostly set. The eggs will continue to cook when they're removed from the heat in the tomato sauce.
Garnish with parsley, more pepper, and red chili