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Eggs with Peppers and Tomato Cream

(1 Votes)


  • 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 cup 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.

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