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    Tuscan Scrambled Eggs


    Source of Recipe


    Simply Recipes

    Recipe Introduction


    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.

    List of Ingredients




    Tuscan Scrambled Eggs


    * 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

    Recipe




    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.

    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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