Instructions: To make the crostini: Arrange the bread in a single layer on a baking sheet.

Bake at 350 for 10 minutes, or until the edges are toasted. Flip the pieces and bake for another 10 minutes, or until evenly toasted. Rub the top of each slice with the garlic.

To make the red-pepper puree: Meanwhile, in a large frying pan over medium heat, saut6 the onions in the oil until tender, about 3 minutes. Add the garlic and saute for 1 minute. Add the tomatoes with their juice, peppers and oregano or thyme. Bring to a boil.

Simmer, stirring and breaking up the tomatoes with the side of a spoon, until the liquid has evaporated and the mixture has thickened, about 15 minutes.

Let cool for 5 minutes, then transfer to a food processor. Chop with on/off turns until slightly chunky. Return to the frying pan. Simmer until very thick.

Spread the warm puree on the crostini.

Chefs Note: You may prepare the crostini up to three days ahead; cool the pieces and store in plastic bags. You may also prepare the puree ahead. Reheat before using. rotate the pan so that the eggs are evenly distributed. As the eggs set around the edges, lift them to allow uncooked portions to flow underneath.

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