Once Upon a Tine
Saturday, August 12, 2006
Tuscan Scrambled Eggs Recipe
Taken 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.
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.
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.
posted by Jules at 11:43 AM
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