Heat the olive oil in a large skillet over medium heat.

Sauté the onion, peppers, garlic, salt, paprika, black pepper, and sugar, stirring occasionally, for 10 minutes, until the vegetables are cooked through.

Add the tomatoes to the cooked vegetables and simmer the mixture, uncovered, for 10 minutes, until most of the liquid has evaporated and the sauce has thickened.

Make 4 small wells in the mixture. Crack an egg into each well and cook for a further 5-6 mins or until the eggs have set. Serve straight away, with crusty bread, if you like.