Categories: Breakfast 
      Yield: 4 servings 
  
      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.