Recipe - Eggs With Peppers And Tomato Cream

8 Slices Italian bread
1/3 cup Olive oil, about
1 md Onion, finely minced
1 md Red pepper,finely minced
1 md Yellow pepper, finely minced
1 small Clove garlic, minced
2 One half teaspoon Balsamic vinegar
Salt, ground pepper to taste
2 tablespoon Minced fresh basil
1 One half cup Prepared marinara sauce
One half cup Whipping cream
8 Poached eggs
1/3 cup Grated Parmesan cheese

1. Heat 1 tablespoon of the oil in a medium skillet, preferably nonstick.
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 400degree oven until lightly browned, 4 to 5 minutes;
set aside.

3. Combine marinara sauce and cream in a small saucepan or in a
microwavesafe 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@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini