Tuscan Scrambled Eggs

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

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Published June 25, 2005
Elise Bauer
Tuscan Scrambled Eggs
Elise Bauer

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 Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Servings 3 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

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.

Recipe adapted from Tuscany: The Beautiful Cookbook.