Preheat your oven at 220ºC / 425ºF. Heat up the olive oil in an oven proof pan or skillet over medium heat. Add the onion and the garlic, cook, stirring frequently so they don't burn, for about 5 minutes until the onion softens.
Add the tomatoes along with the juices in the can and the red bell pepper. Bring to a boil and then turn the heat down to low and simmer, stirring from time to time, for 15 minutes until the sauce thickens slightly.
Season to taste, then make 3 little holes and crack the eggs in them. Transfer the pan/skillet into the oven and bake for about 6 minutes or until egg whites are just set, but the yolks are still runny. Sprinkle the parsley on top and serve with bread toast.
Recipe by Simply yum at https://www.simplyum.com/poached-eggs-in-tomato-and-red-bell-pepper-sauce/