Eggs with peppers and 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.

Posted By japlady@... (Rebecca Radnor) On rec.food.recipes or rec.food.cooking

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