Heat the olive oil in a skillet over medium heat.

Add the onion and sauté until softened.

Stir in the minced garlic and cook for about 30 seconds, being careful not to burn it.

Add the chopped tomatoes, oregano, basil, salt, and pepper. Stir well and allow the mixture to simmer. If using, stir in the spinach, mushrooms, and bell peppers, and cook until tender.

Gently crack the eggs into the skillet, spacing them evenly over the tomato mixture. Cover and cook until the egg whites are set and the yolks reach your preferred doneness.

Sprinkle mozzarella and Parmesan cheese over the top. Cover briefly until the cheese is melted.

Remove from heat and serve warm, preferably with toasted ciabatta bread and butter.