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Eggs Cocotte, Bradshaw

Heat a tablespoon butter in a saucepan, add half a finely chopped onion, half a chopped green pepper, and gently brown for five minutes, occasionally stirring; then add two finely crushed, peeled tomatoes, a half teaspoon freshly chopped parsley, one gill broth, two saltspoons salt and three saltspoons sugar. Mix well and let gently cook for fifteen minutes. Divide the sauce evenly into six egg-cocotte dishes, carefully crack two fresh eggs into each dish and season with half teaspoon salt and two saltspoons pepper, evenly divided over them. Pour a teaspoon thick cream over each dish, place them on a tin, set in the oven for five minutes, remove and serve.