How to make
Cut the peeled peppers into strips.
Blend the fresh and peeled tomatoes until they turn into juice.
Cut the peeled onion into thin strips and stew it along with the chopped garlic in the oil. Once the onion softens, add the chopped peppers and stew them for 2 minutes.
Add the tomato juice and the sugar. Stir and boil until the dish thickens slightly.
Form four nests in it and beat 1 egg into each one. Add as much salt as you like and place the lid on.
Boil the summer casserole for about 5 minutes.
Remove the summer egg casserole from the hob, sprinkle it with fresh parsley and close the lid to simmer for about 10 minutes before serving.
