Heat the oil in a frying pan, and add the diced pepper and chopped spring onions. Cook for a few minutes over a medium heat, until slightly soft. Add the quartered tomatoes, olives and capers, and cook for 1 more minute.
Crack the eggs into the pan, and immediately scramble with a spoon or spatula. Add the oregano and plenty of black pepper, and keep stirring until the eggs are fully cooked. Serve warm, topped with fresh parsley if desired.