Combine diced tomatoes and peppers in a small bowl.

Season the tomato and pepper mixture with salt and pepper.

Add 1 tablespoon of extra virgin olive oil to the tomato and pepper mixture.

Toss the tomatoes and peppers with salt, pepper, and olive oil.

Transfer the mixture to one side of a dark round 9 inch cake pan.

In the other side of the pan, combine thinly sliced onions, minced garlic, and paprika.

Season the onion-garlic mixture with salt and pepper.

Drizzle the remaining 1 tablespoon of olive oil over the onion-garlic mixture.

Place the cold unsalted butter on top of the onion-garlic mixture.

Place the cake pan in the solar cooker.

Solar cook for 2 hours until the vegetables have softened.

Stir all ingredients together in the pan to combine.

Solar cook for one more hour.

Meanwhile, crack the eggs open into a bowl.

Season the eggs with salt and pepper to taste.

After a total of 3 hours of solar cooking the vegetable mixture, use a wooden spoon to make 4 small indentations in the vegetable mixture to hold the eggs.

Carefully pour one egg into each indentation.

Continue to solar cook until the eggs are fully cooked (about 20-25 minutes).

Garnish with chopped flat-leaf Italian parsley and serve with rice or with bread.