In an 8 inch skillet, melt the butter on medium to medium high heat. Add in the onion, garlic and chorizo, and sauté for about 7 minutes, until the onion is soft and translucent.
Reduce the heat, then add in the tomatoes and bell pepper and let it simmer for 10 minutes, stirring frequently.
In a small bowl, thoroughly beat the eggs. The yolks should be completely incorporated with the whites, and the mixture should look evenly yellow.
Turn the heat back up to medium until the tomato mixture is lightly bubbling. Slowly pour in the eggs while stirring the tomato mixture. Cook until the eggs are just barely set. It will be a soupy texture.
Remove from heat, mix in the parsley, and serve immediately with fresh bread for dipping and scooping.
Notes
To quickly and easily peel the tomatoes, cut an "X" in the bottom of each tomato. In a saucepan big enough to hold the tomatoes, bring a pot of water to boil then remove from heat. Gently put the tomatoes in the hot water and cover for about 10 minutes. Remove the tomatoes and rinse under cold water to cool it until you can handle it. The skin should peel off easily.