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2 lg Round red peppers

8 Eggs

Salt and pepper 2 tb Unsalted butter

1 c Tomato sauce

1. Select well-shaped peppers that will sit upright. Halve them

crosswise and remove seeds. Trim stems but do not make a hole. 2. Parboil peppers in simmering, salted water until just tender, then

drain peppers. 3. Break eggs 2 eggs into each pepper half. Season and top with a 1/2

tablespoon slice of butter. Place peppers in small baking pan, pour in 1 inch of hot poaching water, and bake briefly at 375 degrees until eggs set. 4. Ribbon with tomato sauce.

My suggestions. Try a spice such as Szechuan Style Pepper or Herb Pepper Blend instead of the salt and pepper. (Szechuan is copied from the label of a McCormick spice jar. Spell checker suggests the spelling Szechwan.) This also could be cooked at a low at a medium setting in a microwave oven.