Eggs with Peppers and Tomato Cream

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.