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Tuscan Scrambled Eggs
Tuscan Scrambled Eggs
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Prep Time:
5 minutes
Cook Time:
50 minutes
Total Time:
55 minutes
Savory scrambled eggs with slow-cooked tomato and onion base.
Ingredients:
  • 3 tablespoons extra virgin olive oil
  • 1 large yellow onion, peeled and chopped
  • 1 1/4 pound (600g) plum tomatoes, peeled and chopped or one 14-ounce can of diced tomatoes
  • 6 eggs
  • Salt and freshly ground pepper
Instructions:
  • Sauté the onions until they turn golden: Heat olive oil in a nonstick skillet over medium heat. Cook the onions until translucent and just starting to caramelize, approximately 6 minutes.
  • Slowly simmer the tomatoes over low heat until the liquid evaporates, for about 40 minutes.
  • Whisk the eggs until well blended with a touch of salt and pepper. Pour the eggs into the tomatoes and cook over medium heat, stirring and scraping the bottom with a wooden spoon. Remove from heat once the eggs start to set but are still slightly moist, for about 3 minutes. Transfer to a serving plate and serve right away. Adapted from Tuscany: The Beautiful Cookbook.

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