Preheat the oven to its highest setting (ideally around 550°F). If using a pizza stone, place it in the oven as well.

In a skillet, heat olive or avocado oil over medium heat; add diced leeks, sweet peppers, and minced garlic, sauté for about 10 minutes.

Incorporate quartered Campari tomatoes and a sprinkle of sugar into the skillet. Cook for about 15 minutes until it thickens.

Roll out pizza dough on a floured surface until ¼ inch thick. Transfer to a parchment-lined baking sheet or preheated pizza stone.

Spread the prepared tomato sauce over the rolled-out dough, leaving a thin border around the edges.

Create four small wells in the sauce, crack one egg into each well.

Crumble feta cheese over the entire pizza, season lightly with salt, pepper, and harissa powder.

Bake for 10 to 12 minutes or until the egg whites are set and yolks are still runny, and the crust is golden.

Let the pizza cool slightly, garnish with chopped parsley, and optionally drizzle hot sauce before serving.