Menemen with eggs, goat cheese and walnuts Calories

You can add onions, but they are optional: menemen is commonly made both with and without them. If you use one, soften it with the peppers before adding the tomatoes, so it cooks through and does not overpower the toppings.

Add the goat cheese when the eggs are nearly set. The warmth will soften it without fully melting it into the tomato mixture, leaving pockets of tangy cheese in the finished menemen.

Yes, briefly toasting the walnuts in a dry pan brings out their aroma and keeps them crisp. Stir them frequently so they do not burn, then add them just before serving the menemen.

It is usually watery because the tomatoes released too much liquid or the eggs went in before that liquid reduced. Cook the tomatoes until the pan is no longer flooded, then add the eggs and cook gently.

Serve menemen with eggs, goat cheese and walnuts hot with crusty bread for scooping. Olives or a simple cucumber salad make good sides; the bread is especially useful for catching the tomato and egg mixture.

Yes, refrigerate leftovers in a covered container and reheat them thoroughly before eating. The eggs may become firmer and the walnuts lose some crunch, so this dish is best enjoyed freshly cooked.

It adds tangy goat cheese and crunchy walnuts to the familiar tomato, pepper and egg base. Classic menemen does not require either topping, so this version has a richer flavor and a more varied texture.

Cook the eggs over low heat and take the pan off the stove while they still look slightly glossy. Residual heat will finish setting them; prolonged cooking makes the eggs firm and can dry out the menemen.

Yes, you can finish it in an oven-safe pan. First cook the peppers and tomatoes on the stovetop, add the eggs, goat cheese and walnuts, then bake just until the eggs set; watch closely to avoid overcooking.