Oeufs Poches a la Hongroise Recipe

Put the pepper in boiling water to cover and simmer 12 minutes. Drain, peel, and cut into ¼ inch dice. Saute the pepper, tomatoes, and onions in butter for 5 minutes. Add the caraway seeds and simmer until tender. Add heavy cream, paprika, and salt and pepper to taste. Without bringing to a boil, stir in the sour cream. Correct seasoning with salt and pepper. On a serving plate, place a poached egg on a crouton and coat with sauce. Sauce and eggs can be prepared ahead and reheated gently.