Slice the onions into thin strips and sauté for 5 minutes in a large pot or pan

Add the sliced bell peppers, sugar, and herbs, and continue sautéing for 10 minutes

Chop the tomatoes and add them along with the saffron, season with salt and pepper, and cook for another 20 minutes

Remove the bay leaf, crack the 4 eggs on top with a little salt, cover the pot or pan, and cook over medium heat for about 6-7 minutes until the eggs set