Slow cooked tomatoes and onions are the base for this delicious scrambled eggs recipe.
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.
Tuscan Scrambled Eggs
PREP TIME5 minsCOOK TIME50 minsTOTAL TIME55 minsSERVINGS3 servings
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