I got this recipe from this book. I've never used this book before.
2 red bell peppers, seeded
1 green bell pepper, seeded
2 Tbsp olive oil
1 large onion, finely sliced
2 garlic cloves, crushed
5-6 tomatoes, peeled and chopped
1/2 cup purreed canned tomatoes or tomato juice
good pinch dried basil
8 teaspoons light cream
pinch of cayenne pepper
salt and freshly ground black pepper
1. Preheat oven to 350 degrees. Thinly slice the red and green peppers. Heat the olive oil in a large frying pan. Fry the onion and garlic gently for about 5 minues, until softened.
2. Add the peppersto the onions and fry for 10 minutes. Stir in the tomatoes and puree, the basil and seasoning. Cook gently for a further 10 minutes until the peppers are soft.
3. Sppon the mixture into four ovenproof dishes, preferably earthenaware. Make a hole in the center and break an egg into each. Sppon 2 tsp cream over the yolk of each egg and sprinkle with a little pepper.
4. Bake in the oven for 12-15 minutes until the white of the egg is lightly set. Serve at once with crusty bread.