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.