Prepare the vegetables: finely dice the Onion, mince the Garlic, core and chop the Green Bell Peppers and the Red Bell Pepper into bite-sized pieces, chop the Zucchini into half-moons and roughly chop the Tomatoes.
Heat a large skillet over medium heat and add a generous splash of Extra-Virgin Olive Oil. When the oil is warm, add the diced Onion and cook until soft and translucent, about 5–7 minutes; stir in the minced Garlic and cook 1 minute more.
Add the chopped Green Bell Peppers, Red Bell Pepper and Zucchini to the pan and sauté until they start to soften and take on color, about 8–10 minutes.
Stir in the chopped Tomatoes, break them down with the back of a spoon, then season with Sea Salt, freshly ground Black Pepper and a pinch of Sugar to balance the acidity. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the mixture is thick and jammy, about 20–30 minutes.
While the pisto simmers, cook the Eggs the way you like: fry in a separate skillet with a little oil until whites are set and yolks still runny, or make small wells in the pisto, crack the eggs into them, cover and cook gently until set.
Toast slices of Crusty Bread and spoon the hot pisto over the toast, topping each portion with an egg. Finish with an extra drizzle of Extra-Virgin Olive Oil, a pinch of Sea Salt and more Black Pepper to taste, then serve immediately.
