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
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, peeled and chopped
- 1 1/4 pound (600g) plum tomatoes, peeled and chopped or one 14-ounce can of diced tomatoes
- 6 eggs
- Salt and freshly ground pepper
Cook the onions until golden:
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 tomatoes, cook low and slow:
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.
Recipe adapted from Tuscany: The Beautiful Cookbook.