Tuscan Scrambled Eggs

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

  • Yield: Serves 3.

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

tuscan-eggs-1.jpg

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.

tuscan-eggs-2.jpg

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.

tuscan-eggs-3.jpg

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Recipe adapted from Tuscany: The Beautiful Cookbook.

29 Comments

  1. Bry

    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.

  2. Elisa

    Hi!!!
    I’m from Tuscany… Siena!
    We love preparing eggs with tomato sauce, but
    we use garlic, instead of onions!

  3. Audrey

    Hi, virgin baker here. ^^ I hope this doesn’t sound stupid but can I use other types of oil (e.g. corn) or will it drastically change the taste of the scrambled eggs?

    You can use other vegetable oils such as corn oil, just make sure that the oil is relatively new. Cooking oils tend to go rancid if not used up quickly. This dish will taste best with olive oil. ~Elise

  4. addi

    My mom and I makes this recepie all the time! [in addition to adding garlic] Except ours is more jucier from the tomatos and more like a sauce that we pour onto meat, like pork. It is great to add if the meat is dry due to baking or something like that.

  5. Megan

    This sounds like it would be a great base for breakfast burritos! I will have to try it next time! Thanks!

  6. Lara

    Yummm… U’ve brought back childhood memories. My mom used to make this quite often. Another version which was popular with us – sauteed onions, green peppers, and thinky sliced potatoes (yellow), followed by eggs (whisked with salt, pepper and milk).

    - Lara

  7. Moo

    We make eggs like this in Malawi! Sometimes we add garlic. Homely feel!

  8. Priya

    Just wanted to say, I tried out this recipe (except I didn’t spend so much time on the tomatoes since my boyfriend and I were impatient), and it was so divine! Tuscan food in general looks so yum ^^

  9. Ros

    I tried this recipe to and it was simply delicious. I need to work on the aesthetics, tho. I used a food processor to chop the onions, I think that may have something to do with it.

  10. Margot

    Add bite sized junks of feta cheese to the hot tomato and onion sauce, let it heat, and when the feta starts to melt, add the eggs. You now have Greek scrambled eggs, called “strapezada” in the Cyclades.

  11. Jinger

    Filipinos (at least in my family)
    make scrambled eggs this way! Yummy!

  12. Ngoc

    Great recipe! I served them on a portobello mushroom, and they were wonderful. :)

  13. Cs

    I tried this recipe and it turned out great! I’m so gonna impress my mom when I go home with this recipe =)

  14. Meenah

    LOL! We eat this here in Pakistan, with dried red chilli’s and fresh green chilli’s added, and we call it “Khagina”! =D

  15. wikkiel

    We eat this in Malta. We call it balbuljata.

  16. Ness

    Dear Elise,
    I love your site and love your recipes.
    Sometimes I find strong similarities between some of your receipes and the recipes of my country. I am Turkish :)
    I guess, around all mediterranian countries there are different versions of this recipe.
    And I would like to write our own Turkish version here:
    Our Ingredients are : Onions or Spring Onions*, Garlic*, Diced Tomatoes, Green Chillies (preferably non-hot ones) I’m adding here the link for the pic of it, so that you can understand better. http://tr.wikipedia.org/wiki/Resim:Biber.JPG
    Fresh parsley and Eggs.
    The recipe is simple, you heat the oil, fry the onions and peppers, add garlic, add tomatoes. Just when the tomatoes are cooked but still juicy add the beaten eggs. Cook them until the egg whites are no longer soggy, but the meal is still juicy. Add parsley leaves, mix and serve immediately with bread. I love to add cubed feta cheese just before I serve the food.
    *If this meal is going to be a breakfast treat, we either do not use onion and garlic, or use only spring onion. Bon Appetit! :)

  17. Wendy

    We make eggs this way too! Central America, El Salvador at least! We call it tomatada!

  18. Rima

    We also make these eggs in Saudi Arabia, we call it Shakshoka :)

  19. Camille

    One of my favourite recipes.
    It is great on toast.
    And best of all – good for you (low cal, 2 of your 5 a day, vitamins etc).

    To Audrey – any vegetable oil could do but olive oil is far tastier and far healthier!

  20. June Eichler

    This recipe sounds like the way I do my zucchini. I peel, slice and dice the zucchini, fry it in olive oil with chopped onion and slices of garlic, then add the tomatoes and simmer it a few minutes. Last, I break a couple eggs and stir them into the mixture. When I serve it I sprinkle it with Romano cheese. Nice fresh home baked French bread with butter goes very well with it.

  21. Jessie

    I came across this site debating on what I should have for breakfast and I’m actual eating it right now, I think it’s great! I’m going to be making this for many more years to come, thanks!

  22. Justin

    This is a very good recipe. I was cooking for one, so I used two eggs, 1/4 onion, two large kitchen spoonfuls of diced tomato (maybe 4-6oz), and two cloves of garlic; I also added some granulated chipotle pepper to the eggs.

  23. Steve

    Wendy! We also make these in Israel, called Shakshuka. Makes me very happy to hear they are made in Saudi Arabia as well, food only brings people closer.

  24. Arlene

    I grew up eating this for breakfast! My Filipino mom would first saute garlic, onion, and tomatoes in olive oil, let that sauce simmer, and then add the eggs. It’s one of my favorite preparations for scrambled eggs. It’s interesting how this recipe is made all over the world.

  25. Just me

    Do you really cook the tomatoes for 40 minutes? Or should that say 4 …

    Great question. 40 minutes is correct. The tomatoes are cooked for a good long time. ~Elise

  26. Fran

    My friend from Russia makes these eggs the same way but she adds sour cream to the beaten eggs. Added calicum. Really good.

  27. Sheetal G

    We make another version of this in India and it’s pretty staple breakfast fare. We add a little cilantro and chillies to the tomatoes and onions, with some red chilli powder and salt as well before pouring in the eggs. Eaten hot and fresh with loads of butter laden bread or buns. Yummyyyyyyyy!

  28. Mnaaz

    I agree with Sheetal. In India, we call it akuri (in my language, gujarati) or bhurji. Its real tasty and very often made. Tastes better with some cheese (what doesnt!) and either on toast or some hard bread or chapatis.
    The world is one big kitchen, I say.

  29. Michael

    These make scrambled eggs even better, which I didn’t think was possible. Thanks for sharing!

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