Menemen (Turkish-Style Scrambled Eggs or Tofu With Tomatoes, Onions, and Chilies)

Recipe adapted from J. Kenji López-Alt (egg version and tofu version)

Menemen is a dish of eggs scrambled just until barely set, mixed with tomatoes, chilies, and tons of olive oil. It goes well with a side of salty cheese, olives, and some good crusty bread.

3 tablespoons extra-virgin olive oil
1/2 teaspoon hot paprika, Urfa or Aleppo Chile flakes, or smoked paprika
1/4 teaspoon dried oregano (optional)
1 small onion, finely diced (about 3/4 cup)
3/4 cup finely diced shishito, padrón, or Chinese green long peppers
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh ripe peeled tomatoes or drained canned tomatoes
4 eggs, lightly beaten or 1 (14- to 16-ounce; about 400g) block soft silken tofu
Minced fresh chives or parsley, for garnish (optional)

1. In a medium non-stick or cast iron skillet, heat olive oil over low heat until barely warm. Add paprika, oregano, onion, and peppers. Season with salt and a very generous amount of black pepper. Cook, stirring frequently, until very soft, about 8 minutes. Add tomatoes and continue to cook, stirring frequently, until deepened in color. Remove half of mixture and reserve.

2. Return pan to heat and add eggs or tofu. Season with salt and pepper. Cook, stirring frequently, until just barely set. Immediately remove from heat and gently fold in reserved vegetable mixture. Sprinkle with chives or parsley, if using, and serve immediately.