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Shirred Eggs, Lisbonnaise

Place four Spanish sweet peppers in a mortar and pound to a pate, then press through a wire sieve into a saucepan, add half teaspoon chopped tarragon and one and a half gills tomato sauce, lightly mix and let reduce on fire ten minutes. Lightly butter six shirred-egg dishes, crack two fresh eggs into each dish. Season evenly with half teaspoon salt and two saltspoons pepper. Then divide sauce over the six dishes. Set in oven four minutes. Remove and serve.