Heat 1/2 tbsp of cooking oil in a frying pan, then soften the chopped onion, for 5 mins until soft. Stir in the tomatoes and bell pepper(chopped) then cook for aprox. 10 mins until thick. Use the back of a large spoon, make 4 dips in the sauce, then put an crack egg into each dip. Cover the pan with the lid, then cook over a low heat for 8 to 10 mins, until the eggs are well done. Scatter with the spring onion(chopped) and serve with toasts.