4 tablespoons olive oil
4 onions, thinly sliced
4 garlic cloves, thinly sliced
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes
1/8 teaspoon oregano
1 (28-ounce) can peeled Italian tomatoes
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh parsley
1/4 chicken bouillon cube, crumbled
1 teaspoon chopped, dried porcini mushrooms
8 eggs
1/4 teaspoon baking soda
4 tablespoons grated Pecorino Romano cheese


1. Heat the oil in a large nonstick skillet over medium heat until the oil sizzles. Add the onions and cook until soft, tossing occasionally, about 3 minutes. Add the garlic, 1/4 teaspoon of the salt, the pepper, red pepper flakes, and oregano. Cover, reduce the heat to low and cook until the onions start to turn brown, about 10 minutes, stirring occasionally. Be careful not to burn the onions.
2. Strain the tomatoes, reserving the juices, and chop roughly.
3. Increase the heat to medium-high. Add the tomatoes, parsley, basil, crumbled bouillon cube, and porcini mushrooms, and cook for 3 minutes.
4. Add the reserved tomato juice, bring to a boil, reduce the heat, and simmer, uncovered, until reduced to a sauce consistency, about 15 minutes.
5. Beat the eggs with the baking soda, the remaining 1/4 teaspoon of salt, and the cheese. Add the eggs to the simmering sauce and cook, stirring continuously, until the are softly scrambled, about 3 minutes. Serve immediately.

Nick Stellino serves this dish as a light entree as is or spooned over toasted garlic bread, with a side dish of green peas and pancetta (see link). The onion and tomato mixture may be prepared ahead and reheated to a simmer before Step 5.

Scrambled Eggs with Onions and Tomatoes
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