Menemen

Eggs cooked slowly into a base of tomatoes and green peppers in a small two-handled pan, and served in that pan with bread: menemen is the hot dish of the Turkish breakfast table. The name is shared with a town near İzmir, though the dish is eaten from Edirne to Van and the link to the place is asserted more often than it is documented. Its closest neighbours are shakshuka, where the eggs are poached whole and the sauce is spiced with cumin and paprika, and the Basque pipérade, which uses sweet peppers and often ham. Menemen keeps the seasoning to salt, black pepper and sometimes pul biber, and the eggs are broken up, so the result is somewhere between a loose scramble and a stew. Whether onion belongs in it is a national argument; roughly half the country says it does.