Scrambled Eggs a la Provencale

1. 1

   Beat the eggs in a bowl.

2. 2

   Add the salt, pepper, and fresh tomato sauce and whisk together.

3. 3

   Heat a heavy saucepan or nonstick skillet over low heat and add the olive oil.

4. 4

   When it is hot (but not too hot this is gentle cooking), add the egg mixture, scraping in every last bit with a rubber spatula.

5. 5

   Cook slowly over low heat, stirring gently and scraping the eggs from the bottom of the pan with a heatproof rubber spatula or a wooden spoon, until the eggs are just set.

6. 6

   Stir in the basil or chives.

7. 7

   Serve hot, with toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.