Slow cooked tomatoes and onions are the base for this delicious scrambled eggs recipe.
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.
Elise Bauer
Whisk the eggs in a bowl until well blended.
Season with a little salt and pepper.
Turn out onto a serving plate.
Recipe adapted fromTuscany: The Beautiful Cookbook.
