Eggs with peppers & tomato cream

4 Servings

Ingredients

Quantity Ingredient
8 Slices Italian bread
⅓ cup Olive oil, about
1 medium Onion, finely diced
1 medium Red pepper,finely diced
1 medium Yellow pepper, finely diced
1 small Clove garlic, minced
2½ teaspoon Balsamic vinegar
Salt, ground pepper to taste
2 tablespoons Minced fresh basil
1½ cup Prepared marinara sauce
½ cup Whipping cream
8 Poached eggs
⅓ cup Grated Parmesan cheese

Directions

1. Heat 1 tablespoon of the oil in a medium skillet, preferably non-stick. Add onion; cook over medium heat until it begins to soften, 3 to 4 minutes. Add bell peppers and garlic; cook 2 minutes.

Add vinegar, salt and pepper. Reduce to low heat and cook until vegetables are soft, 4 to 5 minutes. Remove from heat and add basil.

Can be cooked a day ahead; heat gently on the stove or in the microwave oven before using.

2. Meanwhile, brush the bread with remaining olive oil. Arrange on a baking sheet and bake in a 400-degree oven until lightly browned, 4 to 5 minutes; set aside.

3. Combine marinara sauce and cream in a small saucepan or in a microwave-safe dish; cook until heated through.

4. To serve, divide vegetable mixture over toasted bread slices. Top each with an egg and marinara sauce. Sprinkle cheese over and serve at once.

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