Stir fry the tomatoes with the garlic and sage for 5 minutes. Add three tablespoons of water and simmer for half an hour. Add pepper and salt to taste. Skin the pepper (by holding it in a flame or submerging it 10 minutes in boiling water) and cut it in strips; marinate these 10 minutes in olive oil. Chop the whites and yolks of the eggs separately. Arrange the sardines, the pepper and eggs neatly on a plate. Put some tomato sauce on each sardine.