Soak the bacalao in warm water for at least 24 hours changing the water 2-3 times. Rinse well. Break the bacalao into small chunks and rinse again twice. Drain all the water.
In a large skillet, heat oil over medium heat. Add the onion and peppers. Sauté stirring occasionally for about 2-3 minutes until onions start to soften. Toss in the bacalao and the all-purpose seasoning. Stir everything together and let simmer for about 10 minutes.
Crack the eggs and add to the skillet. Stir everything together until well combined and eggs have cooked through, about 5 minutes.
Served warm with a side of white rice or tostones.
Since the bacalao is already salted, there is no need to add any additional salt. If after adding the eggs you find the dish to be too salty, add in 1 more egg.