Heat 3 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Add the diced onions and cook for 3-4 minutes until they begin to soften and turn translucent.

Add the diced green bell peppers to the pan and continue cooking for another 4-5 minutes, stirring occasionally, until the peppers soften and develop a slight char on the edges.

Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

Add the diced tomatoes, tomato paste, paprika, black pepper, and salt to the pan. Stir well to combine all ingredients. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and release their juices, creating a thick, chunky sauce.

Create small wells in the vegetable mixture and crack the eggs directly into these spaces. Alternatively, you can lightly beat the eggs and pour them over the vegetables for a more scrambled texture.

Reduce heat to low and gently stir the eggs into the vegetable mixture using a wooden spoon, creating soft curds. Cook for 2-3 minutes until the eggs are just set but still creamy. Do not overcook.

Remove from heat immediately. Garnish with fresh parsley or crumbled feta cheese if desired. Serve hot directly from the pan with warm bread on the side.