Sauté the Aromatics

1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the sweet onion and green bell pepper, sautéing until soft and translucent, about 5 minutes.

Develop the Sauce

1. Introduce the chopped tomatoes and paprika or pepper paste to the skillet, stirring to combine.
2. Optionally, grate the dark chocolate over the mixture, blending it into the sauce for a subtle depth of flavor.
3. Season with sea salt and freshly ground black pepper.
4. Reduce the heat and simmer gently, allowing the tomatoes to break down and the sauce to thicken, around 10 minutes.

Incorporate the Eggs

1. Gently pour the beaten eggs over the simmering tomato mixture.
2. Allow the eggs to set slightly before stirring gently, combining them with the sauce until they are softly set but still tender.

Garnish and Serve

1. Garnish the dish with a liberal amount of fresh microgreens for a burst of color and texture.
2. If desired, add a sprinkle of fresh parsley, crumbled feta, and a pinch of red pepper flakes for an extra layer of flavor.
3. Serve immediately, ideally with crusty sourdough bread to soak up the rich, flavorful sauce.