Rustic Pepper Stew with Jammy Eggs

Name: Rustic Pepper Stew with Jammy Eggs
Ingredients: 6 ounces rustic country-style boule, torn into bite-size pieces; ½ cup extra-virgin olive oil, divided; 1 teaspoon kosher salt, divided, plus more to taste; 10 garlic cloves, coarsely chopped; 1 ½ pounds mixed sweet peppers (such as lunchbox and mini bell peppers), cut into finger-width strips; ¾ cup water, plus more as needed; 2 tablespoons sherry vinegar; 2 tablespoons chopped fresh oregano; 4 soft-cooked eggs, halved; Freshly cracked black pepper, for garnish