Uova con la Peperonata

Signora Lusignani cuts sweet red and yellow peppers into strips as thin as tagliatelle and cooks them with onions, a big handful of basil, and a few whole cloves for their fragrance. There are two ways she likes to serve the sauce. In one she cuts hard-boiled eggs in half, serves them on a bed of sweet pepper sauce, and spoons the rest of the sauce over them. In the other, she serves the sauce with pollo alla griglia, grilled chicken. Perhaps Signora Lusignani doesn’t need to decide