Flemish Eggs

Peel the onion and garlic and slice and mince them well. In a large skillet, saute them in olive oil 2 to 3 minutes. Cut the pepper in long, thin slices and add to the skillet. Continue sauteing for 3 more minutes.

Boil the frozen peas for about 3 minutes, or until tender. Rinse them thoroughly and gently pour the peas over the sauteed vegetables. Add salt and mix carefully.

Grease adequately either a large round dish of some depth or, preferably, ceramic bowls for individual servings.

Spread the vegetables in the dish, making a small cavity in the center for each egg. Crack open each egg delicately so the yolk stays whole, and place an egg in each cavity.

Bake in the oven at 300 degrees F until the egg whites achieve a solid consistency. Sprinkle with paprika and salt.

Serve hot.