1/4 cup olive oil
1 to 3 jalapeno peppers, (depending on how spicy you like it) seeded and finely chopped
1 green bell pepper, cut into thin strips
1 white or yellow onion, finely chopped
4 cloves of garlic, finely chopped
1/2 teaspoon ground cumin
2 teaspoons paprika
28-ounces whole peeled tomatoes in their juice or 2 pounds fresh tomatoes, chopped
4 to 6 eggs
1/4 cup roughly chopped parsley
Optional: crumbled feta cheese
Salt to taste