Sicilian Eggs With Anchovies

1/4 cup olive oil
3 anchovy fillets
1 small onion, sliced
1 cup diced celery
2 sweet green peppers, diced
1 can (6 oz) tomato paste
3 cups water
8 hard boiled eggs, sliced
salt and pepper

Directions:

Cook the oil, anchovies, onion, celery, and peppers slowly for 10 minutes, stirring occasionally to prevent sticking.

Blend the tomato paste with the water and add.

Season very lightly with salt and pepper.

Cover the pan and simmer until the celery is tender, stirring occasionally.

Put 1/4 cup of the sauce on the bottom of a serving dish.

Over this place a layer of hard boiled egg slices.

Alternate layers of sauce and eggs, finishing with the sauce.

Can be served hot or cold.

Notes: 

Serves 6 people