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 actress Abbie 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