Tomato, basil and kasar cheese eggs Calories

Kasar is a Turkish semi-hard cheese with a mild, savoury flavour that melts well in tomato, basil and kasar cheese eggs. It is not cheddar, though mild cheddar can work as a substitute if kasar is unavailable.

Cook the tomatoes before adding the eggs when making tomato, basil and kasar cheese eggs. Let their liquid reduce in a wide pan over medium heat; otherwise, the eggs may turn soft and watery before the cheese melts.

Yes, drained canned tomatoes work in tomato, basil and kasar cheese eggs. Simmer them until thick before adding the eggs, since canned tomatoes often release more liquid than fresh ones and can make the finished dish runny.

Add fresh basil to tomato, basil and kasar cheese eggs at the end of cooking. Heat quickly dulls its fragrant flavour, so stir in torn leaves after taking the pan off the heat or scatter them over each serving.

Cook tomato, basil and kasar cheese eggs over low to medium-low heat and take them off while the eggs are still slightly soft. The pan’s residual heat will finish cooking them as the kasar melts.

Yes, you can make tomato, basil and kasar cheese eggs in a well-seasoned cast-iron or other heavy pan. Warm a little oil first and keep the heat moderate so the eggs do not stick while the cheese melts.

Yes, you can reheat leftover tomato, basil and kasar cheese eggs, although the eggs may become firmer. Refrigerate leftovers in a covered container and warm them gently in a pan or microwave until hot throughout.

Tomato, basil and kasar cheese eggs go well with crusty bread, toast or a simple green salad. Bread is useful for scooping up the tomato and melted cheese, while salad adds a fresh contrast.

No, tomato, basil and kasar cheese eggs are not necessarily shakshuka. Shakshuka usually cooks eggs in a spiced tomato-based sauce, often with peppers; this dish is distinguished by its basil and Turkish kasar cheese.