Title: EGGS WITH PEPPERS AND TOMATO CREAM
Categories: None
Yield: 4 servings
8 Slices Italian bread
1/3 c Olive oil, about
1 md Onion, finely diced
1 md Red pepper,finely diced
1 md Yellow pepper, finely diced
1 sm Clove garlic, minced
2 1/2 ts Balsamic vinegar
Salt, ground pepper to taste
2 tb Minced fresh basil
1 1/2 c Prepared marinara sauce
1/2 c Whipping cream
8 Poached eggs
1/3 c Grated Parmesan cheese
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.
