Eggs "alia Benedettina"

Ingredients

• 1 medium Red bell pepper (Original recipe calls for two small peppers)
• 1 medium Yellow bell pepper (Original recipe calls for two small peppers)
• 2 medium Tomato (Not too ripe)
• 4 fillets Anchovy fillets (In oil, drained)
• 2 tablespoons Olive oil
• 4 Eggs
• 1 pinch Salt
• 1 pinch Black pepper

Instructions

1. 1Preheat broiler. Place peppers on a baking sheet and broil, turning occasionally, until skins are blackened. Place peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Remove skins, seeds, and cut into strips.
2. 2Bring a pot of water to a boil. Score the bottom of each tomato with an 'X'. Drop tomatoes into boiling water for 30 seconds. Remove and immediately plunge into ice water. Peel off the skins, remove the seeds, and cut into thin strips.
3. 3Wash anchovy fillets, remove any remaining bones, and cut into strips.
4. 4Preheat oven to 375°F (190°C). In a small baking dish, combine the strips of peppers, tomatoes, and anchovies. Add olive oil and place on the stovetop over medium heat until the ingredients begin to simmer. Carefully break the eggs into the dish, keeping the yolks intact. Season with salt and pepper. Transfer the dish to the preheated oven and bake until the eggs are cooked to your liking, about 15-20 minutes.