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These soft scrambled eggs with oven-roasted tomatoes and caramelized onions are inspired by a favorite Ottolenghi couscous recipe. The slow-cooking process coaxes beautifully deep flavors out of the tomatoes and onions. We usually prep them the night before, then stir them into the creamy soft scrambled eggs in the morning for an elegant, crave- worthy brunch dish.
Excerpted with permission from PESCAN: A Feel Good Cookbook by actressAbbie Cornish and chef Jacqueline King Schiller, which brings their experiences, learning, passion and the joy of their shared food journey together in an extraordinary collection of recipes, stories, tips, inspirations and beautiful photography. Buy here.
Photo Credit: Renata Fuller
Further Food Commentary:
We love this flavorful and satisfying egg dish because it is loaded with 21g of protein per serving and contains only 7g of net carbs, so if you are pro-protein and anti-carb, this is the breakfast for you! This dish is also loaded with antioxidants from the Roma tomatoes, giving each serving 40% of your daily Vitamin A needs and almost 60% of your daily Vitamin C needs! Eggs contain high amounts of many vitamins and minerals, including iron, giving each serving here 20% of your daily iron needs!
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