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.


  • 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.


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Recipe adapted from Tuscany: The Beautiful Cookbook.

Showing 4 of 29 Comments

  • 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.

  • Elisa

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

  • 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

  • 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.

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