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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