Heat oil in a medium skillet and saute onions, green peppers, and garlic for 5 minutes. If using hot pepper, add to skillet, and cook for another minute.
Add tomato, oregano, salt, and black pepper to skillet and simmer for 8 to 10 minutes or until tomato softens.
In a separate skillet, break eggs into 4 places and cook until the bottom of the eggs are set and the whites are almost cooked, about 8 minutes.
Cover and cook until whites are firm and yolks are lightly cooked. Transfer tomatoes to serving plate with eggs on top.