Heat the extra-virgin olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion, red bell pepper, and green bell pepper.

Sauté the vegetables until they are softened and the onion is translucent, about 10 minutes. Stir occasionally to ensure they cook evenly and do not brown too quickly.

Add the diced zucchini and minced garlic to the skillet. Cook for another 5 minutes, stirring frequently, until the zucchini begins to soften and the garlic becomes highly fragrant.

Stir in the crushed tomatoes, smoked paprika, kosher salt, and black pepper. Reduce the heat to low, cover the skillet, and let the mixture simmer gently for 25 to 30 minutes.

Remove the lid and check the consistency; the vegetables should be very tender and the sauce should be thick and jam-like. Taste and adjust seasoning if necessary.

In a separate non-stick skillet, heat a small drizzle of olive oil over medium-high heat. Carefully crack the eggs into the pan and fry them for 3 to 4 minutes, until the whites are fully set but the yolks remain runny.

Divide the warm pisto evenly among four shallow bowls. Gently place a fried egg on top of each portion and serve immediately with crusty bread.