Eggs With Peppers & Tomato Cream

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Servings: 4 Difficulty: Advanced
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Creamy tomato sauce and sweet peppers crown poached eggs on toasted Italian bread.
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This comforting brunch dish layers crispy toasted Italian bread with a vibrant medley of sautéed sweet peppers, onions, and garlic. The vegetables are finished with a touch of balsamic vinegar for acidity and fresh basil for aroma. Poached eggs sit atop the warm veggies, nestled in a rich, velvety tomato cream sauce made from marinara and heavy cream. The final sprinkle of grated Parmesan adds a savory, salty finish that ties all the elements together. It’s a perfect balance of textures and flavors, ideal for a leisurely weekend breakfast or a light lunch. Simple to assemble yet impressive enough for guests, this recipe brings a touch of Italian elegance to your table without requiring complex techniques.

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Eggs With Peppers & Tomato Cream

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 456.9

Description

This comforting brunch dish layers crispy toasted Italian bread with a vibrant medley of saut&# 195;©ed sweet peppers, onions, and garlic. The vegetables are finished with a touch of balsamic vinegar for acidity and fresh basil for aroma. Poached eggs sit atop the warm veggies, nestled in a rich, velvety tomato cream sauce made from marinara and heavy cream. The final sprinkle of grated Parmesan adds a savory, salty finish that ties all the elements together. It’s a perfect balance of textures and flavors, ideal for a leisurely weekend breakfast or a light lunch. Simple to assemble yet impressive enough for guests, this recipe brings a touch of Italian elegance to your table without requiring complex techniques.

Ingredients

Directions

  1. Preheat your oven to 400°F (200°C).
  2. Brush the slices of Italian bread with a thin layer of olive oil and arrange them on a baking sheet.
  3. Bake the bread for 4 to 5 minutes until lightly browned and crisp, then set aside.
  4. Meanwhile, heat 1 tablespoon of olive oil in a medium non-stick skillet over medium heat.
  5. Add the finely diced onion and cook for 3 to 4 minutes until it begins to soften.
  6. Add the diced red and yellow peppers along with the minced garlic; cook for 2 minutes.
  7. Stir in the balsamic vinegar, salt, and freshly ground black pepper to taste.
  8. Reduce heat to low and cook until the vegetables are tender, about 4 to 5 minutes.
  9. Remove the skillet from heat and stir in 2 tablespoons of minced fresh basil.
  10. In a small saucepan, combine 1 1/2 cups of prepared marinara sauce and 1/2 cup of whipping cream.
  11. Warm the sauce over low heat until heated through, stirring occasionally.
  12. Prepare 8 poached eggs according to your preferred method.
  13. To serve, divide the sautéed vegetable mixture evenly over the toasted bread slices.
  14. Top each serving with a poached egg and a generous spoonful of the warm tomato cream sauce.
  15. Sprinkle with 1/3 cup of grated Parmesan cheese and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 456.9kcal
% Daily Value *
Total Fat 23.0g36%
Saturated Fat 3.3g17%
Cholesterol 0.0mg0%
Sodium 310.4mg13%
Total Carbohydrate 58.3g20%
Dietary Fiber 9.4g38%
Sugars 6.5g
Protein 11.0g22%

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

Keywords: eggs, peppers, tomato, cream, brunch, breakfast, italian, bread, poached, marinara, parmesan, basil, onion, garlic, balsamic, vegetarian, comfort food, toast, sauteed
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