Soft Scrambled Eggs with Oven-Roasted Tomatoes and Caramelized Onions

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in
Pescan: A Feel Good Cookbook

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.


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


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