Heat the oil in a large saute pan over medium-high heat. Add the onions and saute, stirring occasionally, until softened, about 5-7 minutes. Reduce the heat to medium-low and add the garlic, chopped and canned tomatoes, green and red peppers, salt, piment, sugar and vinegar. Cook, stirring occasionally, until the tomatoes have broken down and the peppers are very soft, approximately 15-20 minutes.
Pour the beaten eggs into the pan and slowly stir until the eggs are cooked, but not lumpy, about 3-5 minutes. Remove from the heat. Sprinkle with parsley before serving.
Serve with slices of crusty bread.