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Wash the peppers and put them on an cupcake tray.
Peel off the outer layers of the garlic bulbs and cut off the top ~1cm.
Put the garlic in the cupcake tray and rub a little olive oil into the tops.
Cover the garlic with pieces of tinfoil.
Put the whole thing in the oven for 20mins at 220°C or until slightly soft to the touch.
Take the cloves out of the skin surrounding them and pull out the stem and seeds of the peppers (also peel them off you want).
Make 60ml of broth and pour it into a container for a handheld blender along with two of the peppers and the three eggs, then blend until smooth.
Chop the other pepper and pour it into the container then pour it all into a pan on the stove.
When it starts solidifying, add the tomatoes, olives, and garlic on top and take it off the heat.