Preheat your oven to its highest setting, around 550°F (290°C) for about 30 minutes.

Prepare your vegetables: dice sweet peppers and leeks finely, mince garlic, and quarter the Campari tomatoes.

In a medium pan, heat 2 tablespoons of olive oil over medium heat. Add diced leeks, peppers, and minced garlic, and cook for about 10 minutes until soft and fragrant.

Mix in quartered tomatoes and a pinch of sugar; stir well and cook for 5-7 minutes until sauce thickens slightly.

On a floured surface, roll out your pizza dough to about 1/4 inch thickness and transfer to a baking sheet lined with parchment paper.

Spread the chunky tomato sauce evenly over the dough.

Make four deep wells in the sauce with the back of a spoon for the eggs.

Sprinkle crumbled feta cheese over the sauce and season with salt and black pepper.

Carefully crack an egg into each well and bake for 10-12 minutes until egg whites are set and yolks remain runny.

Garnish with coarsely chopped parsley and drizzle with hot sauce if desired. Slice and serve immediately.