Heat the extra-virgin olive oil in a large skillet over medium heat. Add the diced onion, green bell pepper, and red bell pepper, cooking until they begin to soften, about 8 to 10 minutes.

Stir in the diced zucchini and minced garlic. Continue to cook for another 5 to 7 minutes until the zucchini is tender but still holds its shape.

Pour in the crushed tomatoes and add the smoked paprika, salt, and black pepper. Stir well to combine all the ingredients evenly.

Reduce the heat to low, cover the skillet, and let the mixture simmer gently for 20 minutes. This allows the flavors to meld together and the vegetable sauce to thicken slightly.

Using the back of a spoon, create 4 small wells or indentations in the simmering vegetable mixture. Carefully crack one egg into each well.

Cover the skillet again and cook for 5 to 8 minutes, or until the egg whites are fully set but the yolks are still runny. If you prefer firm yolks, cook for an additional 2 to 3 minutes.

Remove the skillet from the heat and garnish with an extra pinch of salt and pepper over the eggs. Serve immediately with warm, crusty bread to scoop up the delicious tomato vegetable stew and rich egg yolks.