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Preheat the oven to 200°C (400°F). Add the peppers, zucchini, tomatoes, onion, hot pepper, garlic, oil, thyme, salt, and pepper to a large baking dish and mix to combine.
Bake the vegetables for about 30 minutes, stirring once at the halfway point. Once they're starting to brown and are cooked to your liking, taste and check for seasoning.
Take the vegetables out of the oven and make four divots in the mixture with the back of a spoon. Crack an egg into each space, sprinkle with a little salt, and then place the dish back into the oven.
Bake for another 6-10 minutes, depending on the size of the eggs. They're ready when you shake the dish and the eggs have a slight jiggle in the yolk.
Serve immediately with bread or some kind of cooked grain. The vegetables can be stored in the refrigerator (with no egg) for a day or two.