Tunisian Eggs and Peppers

Description
Tunisian eggs and peppers. Makes 4 servings.

Ingredients

 * 2 tablespoons olive oil
 * 1 onion, thinly sliced
 * 1 red bell pepper, cut into strips
 * 1 yellow bell pepper, cut into strips
 * 1 fresh red chile, seeded and finely chopped
 * 6 tomatoes, peeled and quartered
 * salt and freshly ground pepper
 * 2 teaspoons chopped fresh mint
 * 4 eggs
 * mint sprigs, to garnish

Directions

 * 1) Heat oil in a heavy skillet.
 * 2) Add onion and cook 5 minutes or until soft.
 * 3) Add bell peppers and chile, cover and cook 8 minutes or until bell peppers are just tender.
 * 4) Preheat oven to 350 °F (180 °C).
 * 5) Add tomatoes to bell pepper mixture, cover and cook 5 to 8 minutes or until vegetavles are blended but still retain their shape and texture.
 * 6) Season with salt and pepper and stir in mint.
 * 7) Divide mixture among four ovenproof dishes.
 * 8) Make an indentation in vegetables and carefully add an egg to each one.
 * 9) Cook in oven 12 to 15 minutes or until eggs have set.
 * 10) Garnish with mint sprigs and serve.