Thinly slice the roasted red peppers, discarding the seeds. Heat 3 tablespoons oil in a large saucepan and add the red peppers, tomatoes, onions, Cayenne, garlic, salt, and
pepper, bay leaf and thyme. Bring to a boil. Reduce heat and simmer gently for 1 hour, stirring occasionally. Transfer the vegetables to a shallow flameproof rectangular pan and make 6 evenly-spaced indentations in the surface. Break an egg into each indentation. Cook over a low heat until the egg whites are cooked. Transfer to a pre-heated 425F oven to finish cooking. You can also make this dish without the eggs. It can be served on its own or with grilled meat.
