Tuscan Scrambled Eggs

Ingrédients

• 3 cuillères à soupe extra virgin olive oil
• 6 larges eggs
• 1 pincée freshly ground pepper
• 1 pincée salt
• 1 large yellow onion, peeled and chopped
• 10 plum tomatoes

Directives

1. Heat olive oil on medium heat in a non-stick skillet.
2. Add the onions and cook until translucent, just starting to turn golden in color, about 6 minutes.
3. Add the tomatoes and cook over low heat until the liquid evaporates, about 40 minutes.
4. Whisk the eggs in a bowl until well blended. Season with a little salt and pepper.
5. Add the eggs to the tomato and cook over medium heat, stirring constantly, and scraping from the bottom with a wooden spoon.
6. Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes.
7. Turn out onto a serving plate. Serve immediately.