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EGGS WITH PEPPERS AND TOMATO CREAM

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.

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