Scrambled Eggs in Tomato Sauce

There is only one trick to excellent scrambled eggs - low heat.

Just enough to scramble them and leave them deliciously moist.

Ingredients

6 eggs
1 red onion (sliced into very thin semi-rounds)
tomato sauce
1/2 cup chopped parsley

olive oil
grated parmigiano-reggiano
sea salt
black pepper


Recipe

Beat the eggs along with the parm, salt and pepper.

Fry the onions at a low heat until limp but not caramelized. Fry the tomato sauce until reduced. Add the eggs, and scramble until barely set and glisteningly moist.

Take it off the heat, and mix in the parsley.