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

Name: Menemen (Turkish-Style Scrambled Eggs or Tofu With Tomatoes, Onions, and Chilies)
Yield: 4 servings
Ingredients: 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)

Serves 4

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

peppers tomatoes

Method

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.

1
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
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.

From the farm's kitchen

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