Tuscan Scrambled Eggs Recipe
Filed under Breakfast and Brunch, Egg, Vegetarian, Wheat-free
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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 Recipe
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Ingredients
3 Tbsp extra virgin olive oil
1 large yellow onion, peeled and chopped
1 1/4 lb (600g) plum tomatoes, peeled and chopped or 1 14 oz can of diced tomatoes
6 eggs
Salt and freshly ground pepper
Method
1 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. Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes.
2 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.
Serves 3.
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Posted by Elise on Jun 25, 2005 and indexed Breakfast, Eggs, Scrambled Eggs
This is identical to a traditional African "stew." The Africans use hot peppers in it, more oil and more tomatoes. It's great with boiled potatoes, fried plantains or just plain rice.