1 ½ cups (355 ml / about 270 g) canned or fresh crushed tomatoes
1 slice yellow onion (about ⅛ inch / 3 mm thick)
2 teaspoons (8 g) granulated sugar
1 ½ teaspoon (3 g) fine salt
1 ⅛ teaspoon ground black pepper
Instructions
1. Combine the tomatoes and sugar in a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 5 minutes, stirring occasionally, until the mixture thickens slightly and the raw tomato smell softens.
2. Meanwhile, melt the butter in a 10-inch (25 cm) cast-iron skillet or heavy skillet over medium heat. Add the onion slice and cook for 3 minutes, until the butter is fragrant and the onion is softened and lightly golden at the edges.
3. Remove and discard the onion slice.
4. Add the simmered tomato mixture to the skillet, then season with salt and pepper. Stir to combine.
5. In a bowl, beat the eggs lightly — just enough to break the yolks and barely combine the whites; do not beat to a uniform pale yellow. Pour the eggs into the skillet.
6. Cook, using a heatproof spatula to gently push and fold the eggs from the edges toward the center as they set, 3–5 minutes, until large, soft, glossy curds form and no liquid egg remains but the mixture is still slightly underdone in appearance (residual heat will finish it). Remove from heat immediately when curds are just set and the surface no longer looks wet.
7. Serve at once on slices of whole-wheat or brown bread toast.
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