Wash the vegetables. Finely chop the onion and bell peppers, then sauté them in oil until they soften.

Finely chop the tomatoes and stir them in. Add 1 teaspoon of salt, pepper, and a pinch of sugar, then let it simmer for a bit.

Cover and reduce the heat to cook the eggs.

Slice the bell peppers into rings and place them on top of the tomatoes. Crack an egg into each ring and sprinkle each egg with salt and pepper.