Eggs with peppers and tomato cream

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: EGGS WITH PEPPERS AND TOMATO CREAM
  Categories: None
       Yield: 4 servings
  
       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.
  
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