Instructions: 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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