Menemen with İzmir tulum cheese Calories

To make menemen with İzmir tulum cheese, soften peppers in a pan, add tomatoes and cook until saucy, then stir in the eggs. Crumble the cheese over the eggs near the end and cook briefly, just until it softens.

Serve menemen with İzmir tulum cheese hot with crusty bread or pide for scooping up the tomato and egg. Turkish breakfast favorites such as olives and tea also work well; the cheese is already salty, so extra salty sides are optional.

Menemen with İzmir tulum cheese can be made with or without onion; there is no single version everyone follows. If you add onion, soften it in the pan before the peppers and tomatoes so it becomes tender rather than sharp.

Add the İzmir tulum to menemen with İzmir tulum cheese when the eggs are nearly cooked. A brief time in the hot pan softens the crumbly cheese while keeping its distinct flavor and preventing it from making the dish overly salty.

İzmir tulum cheese softens in menemen with İzmir tulum cheese, but it usually does not melt into the stretchy texture of mozzarella. Crumble it over the pan for small savory pockets, or stir it in briefly for a more even flavor.

To keep menemen with İzmir tulum cheese from getting watery, cook the chopped tomatoes until some of their liquid evaporates before adding the eggs. Use moderate heat and avoid covering the pan, which traps steam and adds moisture back to the dish.

The eggs in menemen with İzmir tulum cheese can be cooked soft or set, depending on your preference. For a creamy result, take the pan off the heat while the eggs are still slightly loose; residual heat will continue cooking them.

Menemen with İzmir tulum cheese is best cooked just before serving because reheated eggs can become firm and release liquid. You can chop the peppers and tomatoes ahead, then cook the dish fresh and add the cheese at the end.

To make menemen with İzmir tulum cheese less rich, use less cooking oil and add a smaller amount of the strongly flavored cheese. The tomato, pepper, and egg still make a satisfying dish, while reducing the cheese also cuts back on salt.