Italian cuisine · Breakfast & Eggs

Uova Strapazzate al Pomodoro

Creamy scrambled eggs with braised cherry tomatoes, basil and good olive oil, on toasted bread.

Ingredients · for 2 servings

• 5 eggs
• 250 g cherry tomatoes
• 1 garlic clove
• 1 bunch basil
• 3 tbsp olive oil
• 2 tbsp cream
• 40 g parmesan
• 4 slices rustic white bread
• Salt, pepper

Instructions

1. Halve the cherry tomatoes, crush the garlic, and pick the basil leaves from the stems.
2. Heat 2 tbsp olive oil in a pan, braise garlic and tomatoes for 5–6 min. over medium heat until the tomatoes burst and release juice; season with salt and pepper and remove the garlic.
3. Whisk the eggs briefly with the cream, grated parmesan, salt and pepper – the mixture may stay slightly streaky.
4. Brush the bread slices with the remaining olive oil and toast in a second pan for 1–2 min. per side until crisp.
5. Pour the egg mixture over the tomatoes and, over low heat, slowly push it with a wooden spoon from the edge to the center for 2–3 min. until just set but still glossy and creamy.
6. Remove from the heat immediately, scatter with the basil leaves, and serve on the toasted bread.