4 tablespoons olive oil
4 onions, thinly sliced
4 garlis cloves, thinly sliced
1/2 teaspoon salt
1/8 teaspoon 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 shpped fresh basil
1/4 chicken bouillon cube, crumbled
1 teaspoon chopped, dried porcini mushrooms
1/4 teaspoon baking soda
4 tablespoons grated Pecorino Romano chesse, optional
Eggs with Onions and Tomatoes
Uova A Cuccurucu
To make the onion/tomatoe relish, pour the olive oil into a large nonstick skillet and heat on medium until it sizzles. Add the sliced onion and cook until soft, tossing occasionally, for 3 minutes. Add the garlic, 1/4 teaspoon of the salt, pepper, red pepper flakes and oregano. Cover, reduce the heat to low and cooik until the onions start to turn brown, about 10 minutes, stirring occasionally. Make sure they don't burn.
Strain the tomatoes and chop them roughly. Save the juices to use later. Increase the heat to medium-high. Add the tomatoes, parsley, basil, crumbled bouillon cube and porcini mushrooms and cook for 3 minutes.
Add the reserved tomatoe juice, bring to a boil and simmer until reduced to a sauce consistency, about 15 minutes. The relish can be prepared ahead to this point, then reheated to a simmer.
Break the eggs into a bowl. Add the baking soda, the remaining 1/4 teaspoon of the salt and the cheese and beat well with a whisk. Add the eggs to the simmering sauce and cook, stirring continuously, until they're scrambled soft, about 3 minutes. Serve immediately.