Preheat your oven to 425 degrees Fahrenheit.

Cut the peppers in half, lengthwise, and remove the core, seeds, and white membranes. Place cut-side down on a baking sheet.  Roast for 15-20 minutes until the skin is blistered and charred.

Transfer to a bowl, cover with plastic wrap, and set aside to cool. Once cooled, peel the peppers, discarding the skin.  Chop the peppers into a small dice.

Over medium heat, heat the olive oil in a large frying pan with at least one-inch deep sides.  Add onions and salt and cook for five minutes, until they start to soften.  Add the garlic and peppers and cook another minute.

While the onions cook, drain the tomatoes. Cut a slit into each tomato to drain their liquid.

Add the drained tomatoes to the pan and cook for 10 minutes. Use a wooden spoon to break up the tomatoes as they cook. Reduce the heat to low and cook another 20 minutes, or until the liquid has completely evaporated and the oil has separated from the tomatoes (you’ll be able to see some oil at the edges).

Use the back of a large spoon to make eight shallow indentations in the tomatoes.

Crack one egg into a small dish, then gently slide the egg into one of the indentations in the tomato mixture.

Continue with the rest of the eggs. They should be placed in a single layer on top of the tomatoes. Fresh eggs will hold their shape better than older eggs, and you’ll be able to place more in the pan. Lightly salt the eggs. Cover with a lid or foil and cook for five to eight minutes, depending on how you like your eggs cooked.