Eggs on a Dish, Venetian Style

Cut in dice pieces equal quantities of anchovy fillets, broiled and peeled sweet peppers from which the seeds have been removed and good sound tomatoes, scalded, peeled and the liquid squeezed out. Bestrew the bottom of an egg dish with these ingredients, pour over some oil and heat lightly. Break four eggs into the dish, season the whites, and cook in the oven; when removed lay the dish inside of another and serve.