Slice the potatoes into rounds that are 1/4 inch thick (0.635 cm)

Drizzle 1 tbsp (15 ml) of olive oil over a large casserole dish, then add in the potatoes, all in a flat layer, and the sliced onions, making sure to evenly spread them around, then drizzle everything with 2 tbsp (30 ml) of olive oil, and season with salt, pepper, and thyme, cover with foil paper and add into a preheated oven at 200°C / 400°F.

After 40 minutes, remove the casserole dish from the oven and the foil paper, add in the white wine, and then put the casserole dish back into the oven uncovered

In the meantime, heat a fry pan with a medium heat and add in 2 tbsp (30 ml) olive oil, after a couple of minutes, add in the chopped onion, chopped garlic, and chopped bell peppers, mix continuously, after 4 minutes, add in the canned tomato sauce and vegetable broth, then season with salt, pepper, and a dash of granulated sugar, mix together until well mixed and lower to a low heat

Heat a separate fry pan with a medium heat and add in 1/4 cup (60 ml) olive oil, after a couple of minutes, crack in the eggs and fry the eggs to your liking, then remove from the pan and season with salt & pepper

After leaving the potatoes for about 20 minutes in the oven uncovered, they should just be cooked through, you can always pierce them with a toothpick to ensure they are done, remove the potatoes from the oven

Transfer some of the potatoes into a shallow bowl, then top off with some of the simmering vegetables, and then a fried egg, and finally sprinkle some chopped parsley over the dish, serve at once, enjoy!