Place large saute pan over medium heat, add and heat oil. Add onion and saute until lightly browned.
Add garlic, jalapeno and bell peppers, and saute 2 minutes more.
Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
Add hot and sweet paprika, turmeric, salt, pepper and sugar. Stir for 1 minute.
Add tomato juice and vegetable broth and bring to a full boil. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed. Taste and season with salt and pepper.
Gently crack eggs into pan, taking care not to break yolks. Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference (I would put this under the broiler for a couple more minutes because I hate undercooked eggs).
Ladle equal portions of vegetables and eggs into 4 serving bowls. Sprinkle with zaatar to taste, and serve with warm pita bread.