2 tablespoons butter
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 medium Spanish onion, halved and thinly sliced
Salt and freshly ground black pepper
14 large eggs
1/3 cup grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
Roasted Cherry Tomato Sauce, recipe follows
Fresh basil, to garnish
3 tablespoons olive oil
1 pint cherry tomatoes, cut into quarters
2 cloves garlic, made into a paste with salt
1/4 cup chopped fresh basil, coarsely chopped
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