Tuscan Scrambled Eggs
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion
- 1 1/4 pound plum tomatoes
- 6 large eggs
- Salt
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Instructions
- 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.
- 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.
Source
Original recipe: View Original