Tuscan Scrambled Eggs
Soft scrambled eggs folded into a rich tomato-onion skillet make a simple, savory breakfast or brunch with Tuscan-style comfort.
Prep 10 min · Cook 50 min · Total 1 hr · Makes 3 servings
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, peeled and chopped
- 1 1/4 pound plum tomatoes, peeled and chopped or one 14-ounce can of diced tomatoes
- 6 eggs
- Salt and freshly ground pepper
Directions
- Warm the olive oil in a nonstick skillet over medium heat. Stir in the onions and cook them until they look translucent and are just beginning to take on a golden edge, about 6 minutes.
- Add the tomatoes, lower the heat, and let everything cook slowly until the extra liquid has cooked away, about 40 minutes.
- Beat the eggs in a bowl until they are fully combined, then season them with a little salt and pepper. Pour the eggs into the tomato mixture and cook over medium heat, stirring the whole time and using a wooden spoon to scrape up from the bottom of the pan.
- As soon as the eggs start to set but still look moist, about 3 minutes, take the skillet off the heat. Transfer the eggs to a serving plate and serve right away.