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1.
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Select well-shaped peppers that will sit upright. Halve them crosswise and remove seeds. Trim stems but do not make a hole.
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2.
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Parboil peppers in simmering, salted water until just tender, then drain peppers.
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3.
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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.
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4.
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Ribbon with tomato sauce.
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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.)
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This also could be cooked at a low at a medium setting in a microwave oven.
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