Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

Heat a large fry pan with a medium heat and add in ¼ cup (60 ml) extra virgin olive oil

Meanwhile, roughly chop the onion, roughly chop the garlic and cut the bell peppers and zucchini into small bite-sized pieces

Add all the vegetables (except for the zucchini) into the pan with the olive oil, mix the vegetables around and sautee for 4 to 5 minutes, then add in the zucchini, continue to cook for another 3 minutes, then add in the canned tomato sauce, canned diced tomatoes, oregano and season with sea salt, black pepper and a pinch of white sugar, mix together and let it simmer

Once the water comes to a boil in the stock pot, add in the pasta, cook until al dente (check package instructions)

Meanwhile, heat a small fry pan with a medium heat and add in ¼ cup (60 ml) extra virgin olive oil, once the oil gets hot start frying the eggs, making sure to not overcook the egg yolk, then season the eggs with sea salt & black pepper

Once the pasta is cooked al dente, transfer the pasta into the pan with the sauce, turn off the heat and mix together until well mixed

Transfer the pasta into shallow bowls and top off each one with a fried egg, enjoy!