Eggs stirred soft into green peppers and tomatoes stewed in butter or olive oil, eaten from the pan.
What makes it menemen
Long, mild green peppers softened first, then ripe tomatoes.
Eggs stirred loosely in at the end, so they stay soft.
Eaten from the pan, with bread.
Where it comes from
A breakfast dish, made in a small two-handled pan called a sahan and brought straight to the table to be scooped up with bread. Whether it should have onion in it is a long-running and good-humoured national argument.