Summertime breakfast… yes of course… it is eggs! Mmmm…
- 3 tablespoon Tuscan Herb olive oil
- 1 large yellow onion, peeled and chopped
- 1 1/4 lb plum tomatoes, peeled and chopped or 1-14 oz can of diced tomatoes
- 6 organic brown eggs
- sea salt and freshly ground pepper
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.