Roast your peppers over an open flame or in a preheated oven at 400°F (200°C) for about 20 minutes until skins are charred and blistered. Let cool, peel, and chop.

In a cast iron skillet, heat olive oil over medium heat. Add onions if using, sauté for about 5 minutes.

Stir in chopped roasted peppers and diced tomatoes. Season with salt and pepper. Cook for 3-5 minutes.

Make small wells in the mixture and crack eggs directly into each well. Cover and cook on low heat for about 5-7 minutes.

Once eggs are cooked to your liking, remove from heat, garnish if desired, and serve warm.