Heat the grill to high. Drain the artichokes from the jar and keep the oil. Heat a 20 cm (8in) frying pan and when hot, add 1 tbsp of the artichoke oil, spring onion and garlic and cook for 2 minutes until soft. Add the artichokes and sage and cook for a further 2 minutes.
Add the tapenade and parsley to the eggs and pour over the vegetables. Reduce the heat and cook for 5-7 minutes. When almost set, sprinkle with parmesan cheese and grill for 2 minutes until the top is set. Turn onto a large plate and cool slightly. Cut into neat squares then decorate each with diced roasted pepper.