This recipe is adapted from one at seriouseats.com. If you have some peppers around, they’re a great addition.
3 tablespoons extra-virgin olive oil 1/2 teaspoon hot paprika 1/4 teaspoon dried oregano 1 bunch of green onions, finely diced Kosher salt and freshly ground black pepper 1/2 cup chopped peeled tomatoes 4 eggs, lightly beaten Minced fresh chives, for garnish
In a medium non-stick or cast iron skillet, heat olive oil over low heat until barely warm. Add paprika, oregano and 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.
Return pan to heat and add eggs. 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, if using, and serve immediately.