Tuscan Scrambled Eggs

3 Tbsp extra virgin olive oil
1 large yellow onion, peeled and chopped
1 1/4 lb (600g) plum tomatoes, peeled and chopped or 1 14 oz can of diced tomatoes
6 eggs
Salt and freshly ground pepper

** The trick is to simmer the tomato and onion sauce for at least a half an hour before adding the eggs.

onion salad