Soft Scrambled Eggs with Oven-Roasted Tomatoes and Caramelized Onions

Name: Soft Scrambled Eggs with Oven-Roasted Tomatoes and Caramelized Onions
Prep time: 5 min
Cook time: 2 h 30 min
Total time: 2 h 35 min
Yield: Serves 4
Cuisine: Italian
Ingredients: ¼ cup (60 ml) unsweetened cashew or almond milk; 12 large eggs; Pinch paprika; 1 teaspoon finely chopped fresh tarragon, plus whole leaves for garnish; kosher sea salt and black pepper; ½ small onion; 2 tablespoons olive oil, divided; 6 Roma tomatoes, halved; 1½ teaspoons coconut sugar; 1 tablespoon balsamic vinegar

Preparation info

Serves
4

Difficulty
Complex
Ready in
3 hr

Appears in

Pescan

By Abbie Cornish and Jacqueline King Schiller

Published 2019

About

This dish is 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.

Ingredients

6 Roma tomatoes, halved
2 tablespoons olive oil, divided
1 tablespoon

Europe
Italy
Mediterranean
Gluten-free
Vegetarian
Brunch

Method

Preheat the oven to 300°F (150°C). Place the tomato halves on a parchment-lined baking sheet. Drizzle with 1 tablespoon of the oil and the vinegar and toss to coat. Arrange the tomato halves skin side down and sprinkle with the sugar and a big pinch salt and pepper. Place in the oven a