Scrambled Eggs with Cheddar Cheese Calories

Cook chopped tomatoes and peppers in a pan until softened and their excess liquid has reduced. Add the eggs and stir gently; mix in grated kaşar near the end so it melts while the eggs remain tender.

Add the kaşar after the eggs have started to set but are still soft. It will melt into the mixture without overcooking the eggs or making the cheese greasy.

Either way is common: onion is optional in Yumurtalı kaşarlı menemen. If using it, soften the onion in the pan before adding the peppers and tomatoes so its flavor blends into the base.

Yumurtalı kaşarlı menemen usually has the eggs stirred into the tomato-and-pepper mixture, with kaşar added for a cheesy finish. Shakshuka more often keeps eggs whole and poaches them in a spiced tomato sauce.

Cook the tomatoes until their liquid has mostly evaporated before adding the eggs. Very juicy tomatoes need more time in the pan; adding the eggs too early can leave the finished menemen runny.

Yes, a mild cheese that melts smoothly can stand in for kaşar in Yumurtalı kaşarlı menemen. The flavor and texture will change, so avoid strongly flavored cheeses that overpower the tomatoes and peppers.

Serve Yumurtalı kaşarlı menemen hot with crusty bread or flatbread, which works well for scooping up the soft eggs and tomato mixture. It can also be part of a larger breakfast with olives and fresh vegetables.

Yes. Refrigerate leftover Yumurtalı kaşarlı menemen in a covered container soon after cooking, and eat it within a few days. Refrigeration helps keep the cooked eggs and cheese safe, though the eggs may firm up.

Yes, reheat Yumurtalı kaşarlı menemen gently in a pan over low heat, stirring occasionally. Heat only the portion you plan to eat, since repeated or prolonged heating can make the eggs tough.