Eggs with Peppers and Tomato Cream

40 minutes Prep: 20 minutes Cook: 20 minutes

629 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

8	slices	bread	italian
1/3	cup	olive oil	about
1	medium	onion	finely diced
1	medium	sweet red bell pepper	inely diced
1	medium	sweet yellow bell peppers	finely diced
1	small	garlic clove	minced
2 1/2	teaspoons	balsamic vinegar
1	x	salt and black pepper	to taste
2	tablespoons	basil	minced fresh
1 1/2	cups	marinara sauce	prepared
1/2	cup	heavy whipping cream
8	large	eggs	poached
1/3	cup	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

Heat 1 tablespoon of the oil in a medium skillet, preferably 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 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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Nutrition Facts

Serving Size 316g

Amount per Serving

Calories 629 63% of calories from fat

	% Daily Value*
Total Fat 44.0g	68%
Saturated Fat 14.0g	72%
Trans Fat 0.0g
Cholesterol 471mg	157%
Sodium 848mg	35%
Total Carbohydrate 38.0g	13%
Dietary Fiber 3.0g	10%
Sugars 10.0g
Protein 22.0g	44%

Vitamin A	46%		Vitamin C	70%
Calcium	27%		Iron	25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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