Soft Scrambled Eggs With Oven-Roasted Tomatoes and Caramelized Onions (Low-Carb, Dairy Free)

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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 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

Further Food Nutritionist 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!

By Liz Lederman
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Soft Scrambled Eggs With Oven-Roasted Tomatoes and Caramelized Onions (Low-Carb, Dairy Free)

  • Prep Time: 5 minutes
  • Cook Time: 2.5 hours
  • Servings: 4

Ingredients

6 roma tomatoes, halved
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1.5 teaspoons coconut sugar
Kosher sea salt and black pepper
1⁄2 small onion
12 large eggs
1⁄4 cup (60 ml) unsweetened cashew or almond milk
Pinch paprika
1 teaspoon finely chopped fresh tarragon, plus whole leaves for garnish

Instructions

  1. Preheat the oven to 300°F (150°C). Place the tomato halves on a parchment-lined baking sheet. Drizzle with1 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 and bake for about 2 hours, until the tomatoes have lost most of their moisture.
  2. Meanwhile, cut the onion into 1⁄4-inch- (6-mm-) thick slices. In a skillet, heat the remaining 1 tablespoon oil; add the onion and a pinch of salt. Cook for 1 minute, then lower the heat to medium-low and cook, stirring occasionally, until the onion is golden and caramelized, about 20 minutes. Remove from the heat and set aside.
  3. When the tomatoes and onion are ready, whisk the eggs, milk, paprika, 3/4 teaspoon salt, and a big pinch of pepper together in a large bowl.
  4. Pour the eggs into a large sauté pan or skillet and heat over medium heat for 1 minute. Lower the heat to medium-low and continuously stir the eggs with a wooden or silicone spoon while scraping the sides and the bottom of the pan. Small curds will appear first, then the eggs will begin to set. Turn off the heat when the eggs still look very moist but not runny. This will take 6 to 10 minutes.
  5. Gently fold the chopped tarragon into the eggs and top with tomatoes and onion. Garnish with tarragon leaves and serve immediately on warm plates.

CHEF’S NOTE If you make the onion and tomatoes ahead of time, you can reheat them on a baking sheet in a 350°F (175°C) oven for about 5 minutes, until warmed through.

FEEL GOOD INGREDIENT // TARRAGON Tarragon is a popular herb in French cooking with a robust anise-like flavor. It has one of the highest antioxidant values among the common herbs. Though eaten in small amounts, tarragon will still give you a dose of iron, calcium, and vitamins A and C.

Preheat the oven to 300°F (150°C). Place the tomato halves on a parchment-lined baking sheet. Drizzle with1 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 and bake for about 2 hours, until the tomatoes have lost most of their moisture. Meanwhile, cut the onion into 1⁄4-inch- (6-mm-) thick slices. In a skillet, heat the remaining 1 tablespoon oil; add the onion and a pinch of salt. Cook for 1 minute, then lower the heat to medium-low and cook, stirring occasionally, until the onion is golden and caramelized, about 20 minutes. Remove from the heat and set aside. When the tomatoes and onion are ready, whisk the eggs, milk, paprika, 3/4 teaspoon salt, and a big pinch of pepper together in a large bowl. Pour the eggs into a large sauté pan or skillet and heat over medium heat for 1 minute. Lower the heat to medium-low and continuously stir the eggs with a wooden or silicone spoon while scraping the sides and the bottom of the pan. Small curds will appear first, then the eggs will begin to set. Turn off the heat when the eggs still look very moist but not runny. This will take 6 to 10 minutes. Gently fold the chopped tarragon into the eggs and top with tomatoes and onion. Garnish with tarragon leaves and serve immediately on warm plates. CHEF’S NOTE If you make the onion and tomatoes ahead of time, you can reheat them on a baking sheet in a 350°F (175°C) oven for about 5 minutes, until warmed through. FEEL GOOD INGREDIENT // TARRAGON Tarragon is a popular herb in French cooking with a robust anise-like flavor. It has one of the highest antioxidant values among the common herbs. Though eaten in small amounts, tarragon will still give you a dose of iron, calcium, and vitamins A and C.

Nutrition Information

Per Serving: Calories: 324; Total Fat: 21 g; Saturated Fat: 6 g; Monounsaturated Fat: 10 g; Polyunsaturated Fat: 4 g; Cholesterol: 558 mg; Sodium: 727 mg; Potassium: 217 mg; Carbohydrate: 10 g; Fiber: 3 g; Sugar: 4 g; Protein: 21 g

Nutrition Bonus:

Vitamin C: 56%; Vitamin A: 39%; Iron: 20%; Calcium: 11%

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