Add the olive oil into a non-stick skillet or pan and heat on medium heat. Once the olive is hot, add the sliced onions, chopped garlic and sautee until golden brown about 3-4 minutes
Add the diced tomatoes or the tomatoes from the can with the liquid, water, green or bell red pepper, bay leafs, salt, black and white pepper for cook on medium low heat for about 40 minutes stirriing occassionally.
Add the chorizo and continue to cook for 15 minutes.
Crack the eggs right on top of the Tomatada stew and let them cook and poach for 10 minutes, do not stir at this point. Once eggs are cooked add the parsley in top.
Serve the Tomatada with a slice bread.