Heat the olive oil in a deep, large skillet or sauté pan on medium.
Add chopped onion, sauté for a few minutes until the onion begins to soften.
Next, add garlic and bell pepper, sauté for 5 minutes over medium until softened.
Add tomatoes and vinegar to pan, stir till blended.
Add the paprika, cumin, chili powder, cayenne, black pepper and Tabasco Sauce.
Stir well, and allow mixture to simmer over medium heat for another five minutes until it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will poach (cook "over easy") right there on top of the tomato sauce.
Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.
Watch the pan to make sure that the sauce doesn't reduce too much, which can lead to burning.
Garnish with the chopped parsley, if desired.