1. Heat the olive oil in a large sauté pan over medium heat. Add the onion, bell pepper and habanero peppers. Cook for 4-5 minutes or until softened slightly.
2. Add the garlic and cook briefly. Add the tomatoes, basil and lemon juice. Stir, cover the pan, turn the heat to low and cook for 8-10 minutes, stirring occasionally, until vegetables are very soft and saucelike.
3. Crack the eggs into a small bowl one at a time. Transfer each one next to the other over the vegetables. Cover the pan and cook for 4-5 minutes until the eggs are set but yolks are still slightly runny. Sprinkle with zatar. Serve each person 2 eggs and some of the vegetables.