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Eggs With Peppers & Tomato Cream

Eggs With Peppers & Tomato Cream recipe image
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. ItâÂÂs 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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 456.9
Dietary: Gluten-free, Vegetarian
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. ItâÂÂs 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
  • 8 Slices Italian bread
  • 1/3 cup Olive oil, about
  • 1 md Onion, finely diced
  • 1 md Red pepper,finely diced
  • 1 md Yellow pepper, finely diced
  • 1 small Clove garlic, minced
  • 2 1/2 teaspoon Balsamic vinegar
Directions
  1. 1
    Preheat your oven to 400ðF (200ðC).
  2. 2
    Brush the slices of Italian bread with a thin layer of olive oil and arrange them on a baking sheet.
  3. 3
    Bake the bread for 4 to 5 minutes until lightly browned and crisp, then set aside.
  4. 4
    Meanwhile, heat 1 tablespoon of olive oil in a medium non-stick skillet over medium heat.
  5. 5
    Add the finely diced onion and cook for 3 to 4 minutes until it begins to soften.
  6. 6
    Add the diced red and yellow peppers along with the minced garlic; cook for 2 minutes.
  7. 7
    Stir in the balsamic vinegar, salt, and freshly ground black pepper to taste.
  8. 8
    Reduce heat to low and cook until the vegetables are tender, about 4 to 5 minutes.
  9. 9
    Remove the skillet from heat and stir in 2 tablespoons of minced fresh basil.
  10. 10
    In a small saucepan, combine 1 1/2 cups of prepared marinara sauce and 1/2 cup of whipping cream.
  11. 11
    Warm the sauce over low heat until heated through, stirring occasionally.
  12. 12
    Prepare 8 poached eggs according to your preferred method.
  13. 13
    To serve, divide the sautéed vegetable mixture evenly over the toasted bread slices.
  14. 14
    Top each serving with a poached egg and a generous spoonful of the warm tomato cream sauce.
  15. 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
Read it online: https://www.chefs-mate.com/recipe/eggs-with-peppers-tomato-cream/