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 e oven.