Preheat oven to 400 degrees
Brush slices of bread with olive oil and place them in a grill pan or regular frying pan on medium high heat for 1 minute per side until toasted. Set aside.
In an oven proof skillet or frying pan sauté onions and peppers for 3-4 minutes. Add zucchini, salt pepper and oregano and continue cooking for about 5 more minutes. Pour the tomato purée into the pan and let simmer for about ten minutes. Taste for salt and pepper at this point. *If you use a prepared pasta sauce don't season the vegetables. Taste your sauce after simmering and if you want add any spices at this point.
Using the back of a spoon, make small wells or indentations in the sauce for the eggs. Crack an egg into each 'hole', sprinkle your eggs with salt and pepper if you like then cover with the shredded cheese. Bake for 10-15 minutes on the bottom rack of your oven. Time will vary depending how you like your eggs. Wrap a pretty towel around the pan and serve it with the grilled bread.
Tip: I always add a pinch of salt,pepper and oregano on top of the cheese.