Tuscan Scrambled Eggs

Breakfast and BrunchGluten-FreeVegetarianScrambled 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

  • 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 / Reviews

  • 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.

  • Michael

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

  • 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.

  • 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!

  • Fran

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

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Tuscan Scrambled Eggs