Tuscan Scrambled Eggs

Slow cooked tomatoes and onions are the base for this delicious scrambled eggs recipe.

Ready in:

  • Prep time: 5 minutes
  • Cook time: 50 minutes
  • Yield: Serves 3

I honestly don’t know if they serve scrambled eggs this way in Tuscany, but ever since we started making eggs this way, pulled from Tuscany: The Beautiful Cookbook we’ve called them “Tuscan Eggs”.

They are very easy to prepare; the trick is to simmer the tomato and onion sauce for at least a half an hour before adding the eggs. Delicious with toast.

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

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

Method

1 Cook the onions until golden: Heat olive oil on medium heat in a nonstick skillet. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes.

2 Add tomatoes, cook low and slow: Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes.

3 Add eggs: Whisk the eggs in a bowl until well blended. Season with a little salt and pepper. Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon.

Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes. Turn out onto a serving plate. Serve immediately.

Author: gen_gen