Tuscan Scrambled Eggs

Breakfast and BrunchVegetarianScrambled Egg

Slow cooked tomatoes and onions are the base for this delicious scrambled eggs recipe.

Photography Credit: Elise Bauer

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

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  • Prep time: 5 minutes
  • Cook time: 50 minutes
  • 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

1 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.

2 Add tomatoes, cook low and slow: Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes.

3 Add eggs: 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.

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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33 Comments / Reviews

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Did you make it? Rate it!

  1. Susan

    I didn’t make your recipe but wanted to say it’s similar to the eggs my mother who is Sicilian used to make for us kids. She would make tomato sauce and the next day we would have fried spaghetti.
    Then for breakfast she would heat the leftover sauce and pour in scrambled eggs. It wasn’t a very attractive dish but the taste….wonderful! I still do this now as an adult. Yum!

    Show Replies (1)
  2. LJ

    Delicious! I only used half an onion and about 1/2 cup of diced tomatoes which I drained first. This recipe is going to become a go to!

    xxxxxyyyyy

  3. Lotta

    My Filipino mom would cook a similar version of this. Sauté fresh chopped tomatoes in olive or canola oil till it turns into a sauce .To this, she either added a tablespoon (or more) of fish sauce or soy sauce. Cook another 5- 10 min. Scramble eggs in another bowl, add to tomato sauce and cook until eggs are set, to this add chopped green scallions/ onions. Cook another min or 2. Serve with steamed rice

  4. danyal

    Indian/Pakistani way is to use tomoto chilli salt onion fresh coriander, cook it in same way but add chilli powder and salt to egg and coriander. u can also make without tomatoes with just onions. tastes really good try it.

  5. Michael

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

    xxxxxyyyyy

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