Menemen with extra egg Calories

Menemen with extra egg is a Turkish dish in which eggs are usually stirred into tomatoes and green peppers. In shakshuka, eggs are more often cracked into a spiced tomato sauce and cooked whole. Shakshuka recipes also commonly use spices such as cumin.

You can put onion in Menemen with extra egg, but it is a matter of preference and a familiar point of debate in Turkey. If using it, soften finely chopped onion in the pan before adding the peppers and tomatoes; onion-free versions let those ingredients stand out.

Add the eggs to Menemen with extra egg after the tomatoes and peppers have softened and the tomatoes have lost their raw taste. Stir gently and remove the pan from the heat as soon as the eggs are just set to keep them tender.

Menemen with extra egg can turn watery when the tomatoes release more liquid than can evaporate, or when the eggs go in too early. Cook the tomato mixture uncovered until some liquid has reduced before adding the eggs.

Green Turkish sivri peppers are a classic choice for Menemen with extra egg, while mild banana-shaped peppers work well too. Use a hot pepper if you want heat; soften the peppers in the pan before adding tomatoes so their flavour develops.

No, you do not have to peel tomatoes for Menemen with extra egg. Ripe tomatoes with thin skins can be chopped and cooked as they are. If you dislike bits of skin in the finished dish, briefly blanch the tomatoes and peel them first.

Yes, you can add cheese to Menemen with extra egg, although it is an optional variation rather than a required ingredient. Stir in grated kaşar or another melting cheese near the end, when the eggs are almost set.

Menemen with extra egg is commonly served hot with crusty bread or flatbread for scooping up the tomato and egg. For a Turkish-style breakfast, it also goes well with olives, cheese and tea.

Refrigerate leftover Menemen with extra egg in a covered container promptly, and eat it within a short time. Reheat it gently in a pan over low heat, stirring occasionally; the eggs may become firmer and drier than when freshly cooked.