Recipe#10766

Title: Eggs Peppers

From: japlady@nwu.edu (Rebecca Radnor) 
 Newsgroups: rec.food.recipes 
 Subject: Eggs with Peppers and Tomato Cream 
 Date: 6 Dec 1994 18:19:15 -0500 
 Message-ID: <3c2rhj$him@junior.wariat.org> 

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.