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Poached Eggs, Saragosse

Cut in small square pieces half a Spanish onion and one sound green pepper, place in small saucepan with a tablespoon melted butter and lightly fry six minutes. Add three finely chopped, peeled, fresh red tomatoes and one gill tomato sauce. Season with three saltspoons salt, three saltspoons sugar and two saltspoons pepper, then boil ten minutes. Cut from a stale loaf of sandwich bread six quarter-inch-thick slices, cut each slice in two even square pieces, and toast them a nice golden colour. Lightly butter with a little anchovy butter. Arrange on a hot dish. Place twelve poached eggs on top, pour the sauce over and serve.