Recipe: Eggs with Peppers and Tomato Cream

Eggs with Peppers and Tomato Cream
rec.food.recipes/Rebecca Radnor/1994
Yield: 4 to 8 servings

8 slices Italian bread
1/3 cup olive oil, about
1 medium onion, finely diced
1 medium each, finely diced: red and yellow bell pepper
1 small clove garlic, minced
2 1/2 teaspoons balsamic vinegar
Salt, freshly ground pepper to taste
2 tablespoons minced fresh basil
1 1/2 cups prepared marinara sauce
1/2 cup whipping cream
8 poached eggs
1/3 cup grated Parmesan cheese

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.

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.

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

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