By Rajlakshmi
April 30, 2026
Stanley Tucci's approach is refreshingly straightforward, inviting cooks to use their preferred method for scrambling eggs, thus making the recipe accessible to chefs of all skill levels
6-8 eggs ¼ cup olive oil 1 large sweet onion, chopped 4 garlic cloves, thinly sliced 1 can of Italian tomatoes 2 tsp of kosher salt A few basil leaves Freshly ground black pepper Bread, as needed
In a large pan, heat ¼ cup olive oil over medium heat until shimmering. Cook the onions and garlic until softened but not coloured.
Meanwhile, add the can of tomatoes to a medium-sized basin and smash them with your hands.
Add the tomatoes, a teaspoon of salt, and half of the basil leaves to the pan, bring to a boil, then cover and simmer for 30 minutes.
Create properly distributed divots in the sauce and add an egg to each. Cook until the whites are set, but the yolks are still runny.
Finally, distribute the remaining basil leaves over the pan, season with another teaspoon of salt and pepper, and drizzle with olive oil.
Serve immediately, with warm bread if preferred.