Place potatoes in a large enough pot to cover with 2 inches of water and salt liberally. Bring to a boil and cook potatoes for 5 minutes, until they are al dente. Drain and let cool for about 5 minutes. Once potatoes are cool enough to handle, slice in half lengthwise.

Heat a large, heavy-bottomed skillet to medium. Add bacon and cook until bacon begins to render some of its fat. Add potatoes to pan along with peppers, onions and tomatoes. Cook until the bacon and potatoes begin to brown and potatoes are fork-tender, about 10 minutes. Crack eggs directly into pan and cook until the eggs set, about 5 minutes. Season with salt and pepper, garnish with parsley and serve immediately.