Heat 75ml olive oil in a saucepan. Add the tomatoes, sugar and salt and cook for 5 minutes. Blend with a hand-held blender until smooth.
In a large frying pan, heat the remaining 75ml olive oil. Add the garlic and cook till fragrant. Add the capsicums, zucchini and onion. Stir frequently and cook till soft, about 15 minutes.
Add the tomato mixture to the vegetable mixture in the frying pan. Stir well and cook for a further 15 minutes. Stir occasionally to prevent sticking. Taste again and season to taste with salt, if needed.
In a separate frying pan, heat some olive oil and fry one egg per serving.
To serve, place a generous spoonful of the vegetable stew on a plate, top with a fried egg and serve with crusty bread.