Slow-cooked tomatoes and onions are the base of this delicious scrambled egg recipe.
I honestly don’t know if scrambled eggs are served this way in Tuscany, but since we started making eggs this way, From Tuscany: The Beautiful Cookbook, we call them “Tuscan Eggs”.
They are very easy to prepare; The trick is to let the tomato and onion sauce simmer for at least half an hour before adding the eggs. Delicious with toast.
Tuscan scrambled eggs
ingredients
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3 tablespoons extra virgin olive oil
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1 large yellow onion, peeled and chopped
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1 1/4 pounds (600 g) plum tomatoes, peeled and chopped or 1 14 ounce can diced tomatoes
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6 eggs
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Salt and freshly ground pepper
method
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Cook onions until golden brown:
Heat olive oil in a non-stick pan over medium heat. Add the onions and cook until translucent and just beginning to turn golden, about 6 minutes.
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Add tomatoes, cook on low heat:
Add the tomatoes and cook over low heat until the liquid has evaporated, about 40 minutes.
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Add Eggs:
Whisk the eggs in a bowl until well combined. Season with some salt and pepper. Add the eggs to the tomatoes and cook over medium-high heat, stirring constantly and scraping off the bottom with a wooden spoon.
Remove from heat when eggs begin to set but are still moist, about 3 minutes. Turn out onto a serving platter. Serve immediately.
Recipe adapted from Tuscany: The beautiful cookbook.
